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Vegan Mutton

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South Indian Mutton Fry (Mutton Sukka)

Instructions

Cook the mutton: In a pressure cooker, add mutton, turmeric, salt, ginger-garlic paste, and water. Cook for 4–5 whistles until tender.
Sauté base: In a wide pan, heat oil or ghee. Add curry leaves, green chilies, and onions. Sauté until golden.
Add cooked mutton (with or without stock) and fry on medium heat.
Add spice powders and optional ground masala. Mix well and fry until the masala clings to the meat and oil separates.
Adjust salt and spice. Fry until dry and slightly crisp.
Garnish with fresh coriander and serve hot.

Serving Suggestions

Serve with rasam rice, curd rice, or parotta
Great as a starter with lemon wedges and onion rings
Pair with beer or mocktails for festive meals

Ingredients

Mutton (bone-in) – 500g
Onions – 2 medium, sliced
Ginger-garlic paste – 2 tbsp
Green chilies – 2, slit
Curry leaves – 1 sprig
Turmeric powder – ½ tsp
Red chili powder – 1 tsp
Coriander powder – 1 tsp
Black pepper powder – 1 tsp
Garam masala – ½ tsp
Salt – to taste
Oil or ghee – 2 tbsp
Water – 1 cup
Fresh coriander – for garnish

Optional Masala (for deeper flavor):

Dry roast and grind:

Coriander seeds – 1 tbsp
Cumin seeds – ½ tsp
Fennel seeds – ½ tsp
Cloves, cinnamon, cardamom – 2 each
Dried red chilies – 4
Grated coconut or poppy seeds – 2 tbsp

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