Cook Time : 60 Min | Servings : 2 Persons

Mutton Sukka Varuval
One of my friends used to bring this for lunch when I was in college. My friends and I liked it a lot. We used to bug my friend to get it often for us. When I prepared, it was finished in no time. I bet kids would love it.

Ingredients :
To Marinate :
Mutton / Lamb 1 lb
Turmeric 1/4 tsp
Ginger Garlic Paste 1/2 tsp
Red Chili Powder 1 tsp
Salt to taste
To Powder :
Cinnamon 1 no
Cardamom 1 no
Coves 2 no
Cumin Seeds 1 tsp
Black Pepper corns 4 no
Fennel Seed 1/2 tsp
To Pressure Cook :
Onion 1/4 no
Tomatoes 2 no
Water 1-1 1/2 cup
For fry :
Oil 3 tbsp
Onion 2 no
Garlic ( crushed ) 1 tsp
Curry Leaves 1 strand
Red Chili Powder 1 tsp
Coriander Powder 1 tsp
Sakthi Mutton Masala 1 tsp
  1. Step 1

    Cut mutton in to small pieces and wash it. Marinate this with the items given in ” To Marinate ” section for at least 1 hr. Powder the items given in ” To Powder ” section. Chop the Onion, tomatoes given in “To Pressure Cook ” section. Pressure cook the marinated mutton, the powdered masala and the items given in “To Pressure Cook ” section for 3 whistles or until the mutton is cooked well. Chop the onion and crush or finely chop the Garlic given in ” For fry ” section.

  2. Step 2

    In a wok heat Oil, when hot, add onion and saute well till it turns golden brown. Add the curry leaves, and finely chopped garlic. Fry for 1 min. Add red chili powder, coriander powder and Mutton Masala. Fry for 1 min. Drain the water from the cooked mutton and add it. Allow it to boil till all the water evaporates.

  3. Step 3

    Add the mutton and fry till it becomes crunch dry in medium flame. Taste for salt and add if needed.  Stir often to avoid burning.

Tips :
  • Over night marination of mutton in refrigerator makes it more juicy and flavorful.
  • I normally drain the excess fat in the mutton by boiling it in hot water for about 10-15. After this marination can be done. I never felt the difference in taste, but if you are looking for the original taste, skip this step.
  • Fry need not be done until crunchy, it can be stopped when the oil separates and the mutton is well coated.

(*) Goes excellent with Curd Rice.