How to make soft Mutton fry | Mutton Roast Recipe | Pepper Masala | Mutton Chukka | Mutton Recipes
Mutton Sukka | Mutton Roast Recipe | Mutton Pepper Masala | Mutton Chukka | Mutton Recipes
#muttonsukka #muttonchukka #muttonrecipes #hotelstylemuttonsukka #muttonvaruvalrecipe #muttoncurry #muttonfryrecipe #muttonfryrecipe #muttonroastrecipe #restaurantstylemuttonsukka #homecooking
Prep Time: 15 mins
Cook Time: 50 mins
Servings: 4-5
To Make Marinated Mutton
Boneless Mutton - 1 Kg
Salt - 2 Tsp
Turmeric Powder - 1 Tsp
Chilli Powder - 1 Tbsp
Coriander Powder - 2 Tsp
Cumin Powder - 1 1/2 Tsp
Juice Of 1/2 Lemon
Ginger Garlic Paste - 2 Tsp
To Make Mutton Sukka
Cooked Mutton Pieces
Gingelly Oil - 2 Tbsp
Shallot - 25 Nos
Green Chilli - 2 Nos
Curry Leaves
Pepper - 1 Tsp
Method:
1. Wash and clean the mutton pieces, put them in a bowl.
2. Add salt, turmeric powder, red chilli powder, coriander powder, cumin powder, lemon juice and ginger garlic paste.
3. Mix it all well and keep it aside. Let the mutton marinate for about 30 mins.
4. After 30 mins, transfer the marinated mutton into a pressure cooker and add 1/2 cup of water to it.
5. Close with a lid and cook the mutton for 4-5 whistles on a medium low flame. Turn off the stove and keep the cooked mutton aside.
6. Take gingelly oil in a wide pan. Add sliced shallots and saute for 2 mins.
7. Add in the slit green chillies and curry leaves. Mix well and saute for a minute.
8. Now drop in the cooked mutton pieces gently, along with the released juices.
9. Mix everything well and cook the mutton for 10 mins to let the excess moisture to evaporate.
10. Once the mutton pieces are dry and nice, add the pepper powder and mix well.
11. Turn of the stove and transfer the Mutton Sukka into a serving bowl and garnish it with chopped coriander leaves.
Hello Viewers,
Today we are going to see a very tasty mutton recipe famous in South India. It is Mutton Sukka. Mutton Sukka is a dry mutton curry. You can have it as a side dish with sambar or rasam rice. Otherwise, you can also enjoy it as it is without any accompaniment. So the key to getting this Mutton Sukka right is in the marinade. The longer time you are going to marinate the mutton, the juicier it will be. I have marinated it for 30 mins in the video, but if you can afford some time of yours, you can marinate it for 1-2 hours and the Sukka will turn out to be amazing. So do try this recipe with the exact steps and enjoy the taste.
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AUTHENTIC MUTTON MASALA CURRY | MUTTON CURRY DEHATI STYLE | MUTTON MASALA | MUTTON CURRY RECIPE
AUTHENTIC MUTTON MASALA CURRY | MUTTON CURRY DEHATI STYLE | MUTTON MASALA | MUTTON CURRY RECIPE
#MuttonCurry #MuttonMasala #MuttonGravy #SimpleMuttonCurry #EasyMuttonCurry #MuttonCurryThekitchen
Mutton Sukka Recipe | Authentic Mutton Chukka | Village Style Mutton | Mutton Recipes
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Mutton Sukka | Mutton Chukka Varuval is a traditional style mutton roast recipe, made with tender mutton meat roasted with a mix of Indian spices. Mutton Sukka is best to taste along with rice & chapati
Please do share your feedback after trying our recipe in the comment box.
#MuttonSukka #MuttonChukkaVaruval #CookingWithCookd #AnybodyCanCook
Mutton Sukka Recipe:
Dry Roast and Grind:
Coriander Seeds - 1 ½ tsp
Red Chilli - 2 nos
Cumin Seeds - 1 tsp
Black Peppercorns - 1 ½ tsp
Other Ingredients:
Mutton - 500 grams
Gingelly Oil - 2 tbsp
Red Chilli - 2 nos
Bay Leaf - 1 no
Fennel Seeds - ¼ tsp
Cinnamon - 1 inch
Ginger Garlic Paste - 3 tsp
Shallots - 20 nos
Curry leaves - 10 nos
Coriander Leaves - 1 tbsp
Turmeric Powder - ½ tsp
Coriander Powder- 1 tsp
Chilli Powder - ½ tsp
Salt - To taste
Lemon Juice - 1 tsp
Water - 1 Cup
Cooking Instructions:
- Dry Roast and grind the ingredients mentioned under Dry Roast and Grind. Keep aside.
- Pressure cook mutton pieces with 1 tsp Gingelly oil, ¼ tsp turmeric powder, 1tsp ginger garlic paste, salt and 1 Cup of Water for 10-12 whistles. Keep Aside.
- In another pan heat Oil and add Red chilli, Cinnamon, Bay Leaf, Fennel Seeds and let the spices splutter for 30 seconds.
- Add shallots, ginger garlic paste and cook for a few minutes.
- Add Chilli Powder, Coriander Powder, ¼ tsp of Turmeric powder and salt.
- Add the mutton stock water(Water in the pressure cooker) to the pan and let the spices cook for 2 minutes.
- Add the cooked mutton pieces and continue cooking. When most of the water is evaporated, add the grinded spice powder and roast the mutton till it is dry. Add curry leaves and lemon juice.
- Garnish with coriander leaves and serve hot with Rice.
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RESTAURANT STYLE MUTTON MASALA | MUTTON GRAVY RESTAURANT STYLE | SPICE EATS MUTTON CURRY
Restaurant Style Mutton Masala | Mutton Gravy Restaurant Style | Mutton Curry | Mutton Gravy | Spice Eats Mutton Curry | Tasty Mutton Curry | Mutton Masala Curry | Masala Mutton | Mutton Gravy by Spice Eats
Ingredients for Mutton Masala:
- Mutton, curry cut pieces with bones- 1 kg
- Cumin Seeds- 1 tsp
- Grated Onion- 2 big onions (total 180 gms)
- Crushed Ginger- 2 tsp
- Crushed Garlic- 2 tsp (around 10-12 cloves)
Spice Powders:
- Turmeric Powder- 1/2 tsp
- Red Chilli Powder- 2 tsp
- Kashmiri Chilli Powder- 1.5 tsp
- Coriander Powder- 2 tsp
- Garam Masala Powder- 1 tsp
Other Ingredients:
- Tomatoes, sliced- 4 medium (300 gms)
- Kasuri Methi - 2 tsp (Dry Fenugreek Leaves, roasted and roughly crushed by hand)
- Green Chillies, slit- 3 nos.
- Coriander Leaves, chopped- 3 tbsp
- Ginger, julienned- 2 tbsp
- Salt- 2 tsp or to taste
Preparation:
- Grate the onions and peel & crush the ginger and garlic. Also julienne some of the peeled ginger.
- Chop the coriander leaves, slice the tomatoes (preferably ripe and red ones) and slit the green chillies fully.
- Dry roast the fenugreek leaves, crush it roughly with your hand, keep aside.
Process:
- Heat oil in a pan and add the cumin seeds. Once it splutters, add the grated onion.
- Fry on medium heat for 6-7 mins till light brown in colour.
- Now add the mutton pieces, mix and sear on high heat for 2-3 mins. Continue to cook on medium heat for another 3-4 minutes till the mutton is browned.
- Add the crushed ginger and garlic, give a mix and continue to fry on medium heat for 4-5 mins till it’s cooked and oil separates.
- Now add all the spice powders (other than Garam Masala Powder) and salt. Give a mix and fry on low to medium heat for 3-4 mins till the spices are cooked and oil separates.
- Add the tomato slices, give a mix and fry on medium heat for 2 mins.
- Now reduce the heat to low and cover & cook on low heat for 5-6 mins till tomatoes are soft and pulpy.
- Add 500 ml water, give a mix and cover & cook on low heat for around 45 mins till meat is tender.
- Alternatively, you can transfer it to a pressure cooker and pressure cook for 4 whistles- on high heat till 1st whistle and then on low heat for the balance 3 whistles. Takes around 15-18 mins on my pressure cooker and you may require to add lesser quantity of water.
- Once the meat is tender, open the lid and add the garam masala powder and the Kasuri Methi. Mix again and cook on low heat for 2-3 mins.
- Now add the slit green chillies, chopped coriander leaves and julienned ginger, give a mix and simmer for 2 mins till oil separates.
- Serve with naan, roti or rice.
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Kerala Style Mutton Roast Recipe | Easy mutton recipes | Cookd
#cookd #cookingwithcookd #cookdrecipes
Experience the flavours of Kerala with this easy mutton roast recipe.
Recipe :
Mutton - 500 g
Ginger Garlic Paste - 1 tbsp+ 1 ½ tsp
Turmeric Powder - ½ tsp
Red Chilli Powder - 1 tsp
Lemon Juice - ½ no
Green Chilli - 2 nos
Curry Leaves - 2 sprigs + 1 sprig
Black Pepper Powder - ½ tsp
Garam Masala - ½ tsp + ¼ tsp
Coconut Oil - 2 tbsp + 3 tbsp
Coriander Powder - 1 tsp+ ¾ tsp
Onion(Sliced) - 1 no
Coconut Slivers - ¼ head
Tomato - ½ no
Shallots (pounded) - 20 nos
Water - 1 Cup
Salt - 1 tsp
Instructions:
1. In a mixing bowl add the mutton, ginger garlic paste, coriander powder, garam masala, red chilli powder, turmeric powder, lemon juice, green chillies, coconut oil and curry leaves
2. Mix it thoroughly and let it set for 30 minutes
3. Add the marinated mutton to a pressure cooker along with salt and cook for 15 minutes on a medium flame. Let the pressure release naturally
4. In a pan pour coconut oil, add coconut slivers and toast until it turns golden brown
5. Then add thinly sliced onions and saute for 2 minutes, next the pounded shallots
6. Saute on high heat until they turn golden brown add the mutton to the pan
7. Cook on high heat, add black pepper powder, garam masala powder and coriander powder.
8. Cook until the water evaporates. Serve hot
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MUTTTON SUKKA | MUTTON CHUKA | MUTTON FRY RECIPE | MUTTON VARUVAL
Mutton Sukka | Mutton Chukka | Mutton Fry Recipe | Mutton Varuval | Mutton Pepper Fry | Spicy Mutton Fry | Spicy Mutton Sukka | Mutton Chukka Recipe | Mutton Sukka Recipe
Ingredients for Mutton Chukka:
- Mutton - 500 gms (mostly boneless)
To Pressure Cook mutton:
- Turmeric Powder- 1/2 tsp
- Salt- 1 tsp
- Water- 200 ml
- Oil- 1/2 tbsp
To make Masala Powder:
- Coriander Seeds- 2 tsp
- Black Peppercorns- 1.5-2 tsp (as per preference)
- Cumin Seeds- 1/2 tsp
- Fennel Seeds- 3/4 tsp
- Red Chillies- 2
- Cloves- 3
- Cinnamon- 2
- Green Cardamom- 2
Other Ingredients:
- Small Shallots, halved or thick slices- 150 gms after peeling
- Curry leaves- 2 sprigs
- Green Chillies, slit- 3
- Ginger Garlic paste- 2 tsp
- Chopped Coriander - 3 tbsp
- Salt for seasoning
- Oil- 4 tbsp
Preparation:
- Take a pressure cooker and add the mutton, turmeric powder, salt, little oil and water. Pressure cook up to 4 whistles till mutton is tender. Alternatively, add all the items in a pan and cover & cook for around 45 mins till meat is tender.
- Take a pan and add all the spices to make the masala powder. Dry roast on low heat for 2-3 mins. Set aside to cool and grind to a coarse powder.
- Peel the shallots and cut them into halves. In case the shallots are big, make quarters or thick slices.
- Slit the green chillies and chop the coriander leaves.
Process:
- Heat oil in a pan & add the shallots. Fry on medium heat for 1-2 mins and add the slit green chillies and curry leaves. Continue to fry on medium heat for another 5-6 mins till the shallots are translucent and light brown at the edges.
- Now add the Ginger Garlic paste and fry on low heat for 2 mins.
- Add the boiled mutton along with the stock and give a mix. Bring to a boil.
- Add the masala powder made in the grinder earlier and give a mix.
- Fry this on high heat for around 6-7 mins till all the stock is absorbed and the mutton is fried and becomes dark in colour.
- Check and add salt for seasoning if needed at this stage.
- Add the chopped coriander leaves and fry on high heat for 1-2 mins till oil separates.
#muttonchukka #muttonsukka #muttonvaruval #muttonfry #muttonpepperfry #muttonfryrecipe #spicymuttonchukka #spiceeats #spiceeatsrecipes #spiceeatsmutton