Mutton Sukka

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Recipe

Ingredients

500 grams	mutton, bone-in pieces
2 tablespoons	oil
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
2 sprigs	curry leaves
2	medium onions, finely chopped
1 tablespoon	ginger-garlic paste
2	green chilies, slit
1 teaspoon	turmeric powder
2 teaspoons	red chili powder
1 teaspoon	coriander powder
1 teaspoon	fennel powder
1 teaspoon	black pepper powder
to taste	salt
1 cup	freshly grated coconut
2 tablespoons	coriander leaves, chopped

Instructions

1. 1 Clean and wash the mutton pieces thoroughly.
2. 2 Heat oil in a heavy-bottomed pan over medium heat.
3. 3 Add mustard seeds and let them splutter.
4. 4 Add cumin seeds and curry leaves, sauté for a few seconds.
5. 5 Add chopped onions and sauté until they turn golden brown.
6. 6 Stir in the ginger-garlic paste and green chilies, sauté until the raw smell disappears.
7. 7 Add turmeric powder, red chili powder, coriander powder, fennel powder, and black pepper powder, sauté for a minute.
8. 8 Add the mutton pieces and salt, mix well to coat the mutton with the spices.
9. 9 Cover and cook on low heat, stirring occasionally, until the mutton is tender and cooked through, about 30-40 minutes.
10. 10 Once the mutton is cooked, add the freshly grated coconut and mix well.
11. 11 Cook for another 5 minutes until the coconut is well incorporated and the dish is dry.
12. 12 Garnish with chopped coriander leaves and serve hot.