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

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.

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