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Chettinad Mutton Sukka
Chettinad Mutton Sukka

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The ingredients needed to cook Chettinad Mutton Sukka:
  1. Take For Marinate
  2. Prepare 450 gms Mutton
  3. Use 1/4 tsp Turmeric
  4. Take 1 tsp Ginger Galic Paste
  5. Provide 1 tsp Red Chilli Powder
  6. Get to taste Salt
  7. You need Pressure Cooking
  8. Get 1 Small Onion Finely Chopped
  9. Get 5 Pods Garlic Finely Chopped
  10. Get 3 tbsp Coriander Powder
  11. Provide 1 tsp Red Chilli Powder
  12. You need to taste Salt
  13. Prepare 1 Cup Hot Water
  14. You need Ground Paste
  15. Get 3 tbsp Grated Coconut
  16. Provide 1 tsp Fennel Seeds
  17. You need 1 tsp Poppy Seeds
  18. You need For Cooking
  19. Prepare 4 Cloves
  20. Prepare 1 inch Cinnamon stick
  21. Use 1 Bay Leaf
  22. Use 1 tsp Fennel Seed
  23. Use 2 Sprigs Curry Leaves
  24. You need 2 Medium Onion Chopped
  25. Provide 1 Finely Chopped Tomato
  26. Get 1 tbsp Ginger Garlic Paste
  27. Get 2 tsp Shan Mutton Masala
  28. Use Fresh Corridor
  29. Provide 1 Sprig Curry Leaves
  30. Use 1 tsp Lemon Juice
  31. Provide 3 tbsp Oil
Steps to make Chettinad Mutton Sukka:
  1. Cut and wash the mutton into small pieces and mix with the marinate ingredients for at least 30 min
  2. In a pressure cooker, heat 1-2 tbsp of oil. Add small finely chopped onion, garlic, coriander powder, chilli powder and salt and cook it for another 2 minutes.
  3. Add the marinated mutton and cook for 5 minutes. Now add 1 cup hot water and cook the mutton by closing the pressure cooker lid. Cook about 10 minutes after a couple of whistles (after it comes to full pressure). Remove from flame and let it cool naturally.
  4. In the meantime grind the ingredients as mentioned in the paste section to a fine paste.
  5. Heat 2 tbsp of oil in a pan, saute with clove, Cinnamon, bay leaf, Fennel seeds and some curry leaves for a minute. Add ginger garlic paste, chopped onion, chopped tomatoes till it turns translucent.
  6. Add the paste and cook for another 3-4 minutes. Open the cooker and add the stock/gravy to the pan. Keep the mutton pieces aside.
  7. Add mutton masala, red chilli powder and adjust salt if required. Keep stirring the liquid on high heat till the water evaporates and the gravy becomes thick. Keep stirring to avoid burning.
  8. Once the gravy is thick, add the mutton pieces and mix well till the mutton pieces are well coated with the masala. Keep stirring till the masala gets thicker and changes colour to light blackish/dark brown colour.
  9. Remove from heat and lemon juice, fresh corridor and curry leaves to garnish.
  10. Serve with coconut rice or Malabar paratha.

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