14 Oct 2012

Fennel Seeds Goat Meat Sukka | Sombu Mutton Sukka Fry | சோம்பு மட்டன் சுக்கா - Pressure Cooker Method

Fennel Seeds / Sombu Mutton Sukka Fry

Ingredients :

Fennel Seeds / Sombu Mutton Sukka Fry Ingredients
Fennel Seeds / Sombu Mutton Sukka Fry Ingredients

Mutton - 250 gm (boneless, chopped)
Shallots - 1 cup (chopped)
Dry Red Chili - 2 no (cut into two)
Fennel Seeds / Sombu - 1/4 tsp
Ginger Garlic Paste - 1 tsp
Turmeric Powder - 1/4 tsp
Water - 1 cup
Oil - 2 tbsp
Salt to taste.

To Grind into Paste :

Coconut - 30 gm
Fennel Seeds / Sombu - 1/4 tsp

To Roast and Grind into Powder :

Fennel Seeds / Sombu - 1/2 tsp
Red Chili - 2 nos
Cumin Seeds - 1/2 tsp
Peppercorn - 1/4 tsp
Rice - 1 tsp

Method :

Steps To Make Sombu Mutton Sukka :
  • Grind coconut and fennel seeds / sombu into fine paste with required water and Keep aside.
  • Dry roast rice in a kadai and keep aside, then again dry roast dry red chili, fennel seeds / sombu, cumin seeds and peppercorn, allow to cool completely and then grind all roasted ingredients in to fine powder and keep aside.

    • Heat oil in a pressure cooker pan, add fennel seeds / sombu and dry red chili, after splutter add onion and saute until the onion becomes slightly golden brown colour.
    • Add ginger garlic paste and saute till the raw smell leaves.
    • Add mutton pieces, saute and cook until the mutton moisture has reduced completely.

    • Add coconut paste, water and required salt, cover the lid and cook for 1 whistle and 15min in simmer.
    • When all the steam has escaped, open the pressure cooker pan, add ground powder and mix well.
    • Cook until the raw smell leaves and the water has reduced completely (ie., dry consistency) and ready to serve.

    Fennel Seeds / Sombu Mutton Sukka Fry

    Serving Suggestion : Serve hot with Mutton Curry or Coconut Mutton Curry.

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