Mangalorean Mutton Sukka

'Sukka' means dry. In coastal Karnataka, meat is cooked tender and then tossed in a coarse masala of roasted coconut, red chillies and spices until every piece is coated.

Eat it with neer dosa, chapati or as a side to rice and rasam.

• Serves 4
• Prep 20 min
• Cook 80 min
• gluten-free · dairy-free · Spicy
• Famous in Karnataka (Mangalore)

Ingredients

• 800 g mutton or lamb, small pieces on the bone
• ½ tsp turmeric, 1 tsp salt
• Roast and grind coarsely: 8 Kashmiri or Byadgi chillies, 2 tbsp coriander seeds, 1 tsp cumin, 1 tsp fennel, ½ tsp peppercorns, ¼ tsp fenugreek, 4 cloves, 2 cm cinnamon
• 6 tbsp grated or desiccated coconut, roasted until golden
• 3 tbsp coconut oil or ghee
• 2 onions, finely chopped
• 1 tbsp ginger-garlic paste
• 1 sprig curry leaves
• 1 tsp tamarind paste

Method

1. Cook the meat with turmeric, salt and 300 ml water until tender: 60 minutes or 5 whistles in a pressure cooker. Keep the stock.
2. Grind the roasted spices with the roasted coconut to a coarse, dry masala (no water).
3. Heat the oil and fry the onions, ginger-garlic and curry leaves until brown.
4. Add the meat with about 100 ml stock and the tamarind. Cook 5 minutes.
5. Add the coconut masala and stir-fry on medium heat for 8–10 minutes until dry and every piece is coated.

Tip: Chicken sukka works the same way – just cook the chicken 20 minutes instead of an hour.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.