Mutton Sukka Recipe, How to make Chettinad Mutton Sukka

Mutton Sukka Recipe or the Chettinad Mutton Sukka Varuval with step by step photos and video instructions is a delicious and amazingly spiced mutton fry recipe made with freshly ground spices and lamb meat. Like the Chettinad Mutton Varuval, this dish is special because of the spices in it. 

What is Chettinad Mutton Sukka recipe?

If you have ever been to the South Indian State of Tamil Nadu. You would have definitely come across the Chettinad cuisine. And mostly Chettinad dishes resonate with the non-veg variety. This Chettinad Mutton Sukka Recipe just tops the list for it’s taste and flavor in the nonveg category.  The ingredients are pretty easy to gather and the method is simple to follow. This is another of the gem from the South Indian Chettinad cuisine.

What is the best cut of meat to make this Chettinad Mutton Sukka?

The Chettinad mutton sukka tastes best with the boneless cut of lamb meat. But if you prefer to make this Tamil Chettinad dish with the bones in,  you can very well do so too. Just remember to keep the mutton pieces small for this Tamil Nadu dish that they absorb all the spices in and gets fried properly. The huge chunks of meat wouldn’t taste or get cooked as well.

Does the Mutton Sukka recipe require marination?

The Chettinad mutton sukka recipe does not require any marination too. You can straight away make this dish as the mutton pieces are first cooked and the spices are later added and fried.

Step by Step pictorial of making the Chettinad Mutton Sukka Recipe

1.Take a pressure cooker and add the mutton pieces in it. Add the ginger garlic paste, salt and sufficient water. Close the lid and cook until the mutton is done or for about 4-5 whistles.

2. Take the whole spices in a pan and lightly dry roast them until a nice aroma emanates from them. Remove from heat and allow the spices to cool completely.

3. Once the spices have cooled down, taken them in a mixie jar or in a coffee grinder. Grind to make a powder. Set aside this spice powder.

4. Heat oil in a pan and add green chili and onion. Fry until the onion turns translucent.

5. Next, add the spice powder to the onion and fry well for about 2 minutes.

6. Finally, add the cooked mutton pieces and fry really well till all the masala is coated to the mutton pieces. The mutton should have browned by then. Serve hot garnished with coriander leaves and lemon wedges.

For more mutton recipes:

• Lamb Dhansak
• Chettinad Mutton masala
• Andhra Mutton Fry
• Shami Kabab
• Mutton Masala
• Mutton Do Pyaza

How to make the Chettinad Mutton Sukka Recipe

Chettinad Mutton Sukka Recipe

Chettinad Mutton Sukka recipe. A delicious and amazingly spiced mutton fry recipe made with freshly ground spices and lamb meat.

4.47 from 13 votes

Print Pin Rate

Course: Main Dish

Cuisine: South Indian

Keyword: mutton recipe

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Servings: 4 people

Calories: 413kcal

Author: Fareeha

Watch the Video

What You Need:

• 500 gms lamb pieces, preferably boneless pieces
• 2 tbsp oil
• 1 inch stick cinnamon
• 3-4 cloves
• 1 tsp fennel / saunf
• 2 tsp pepper / kali mirch
• 2 tsp jeera / cumin seeds
• 4 -5 whole dry red chili
• 2 - 3 green chili, cut into half
• 2 medium sized onion, finely sliced
• 2 tbsp ginger garlic paste
• 1 tsp salt , or to taste

How To Make:

• Add the mutton pieces with ginger garlic paste and salt in a pressure cooker and cook till it is half done.
• Lightly roast the cinnamon, cloves, fennel, peppercorns, cumin seeds, coriander seeds, whole dry red chili. Allow it to cool and grind this into a fine powder. Set aside.
• Now add the oil in the same pan and add the green chili and onion. Fry until the onion is light brown in color.
• Stir in the ground spice powder and mix well.
  
• Now add the cooked mutton and fry till the mutton turns brown. 
• Serve hot garnished with coriander leaves and lemon wedges.

Signing off until next time,

Fareeha.

This recipe was originally published in March of 2016.  Step by step photos and video have been added for better understanding. The recipe has been made printable in December 2018.

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