Mutton Sukka Varuval

🔥 Prep

• Cut the 500 g mutton into bite‑sized cubes.
• Peel and thinly slice the 150 g shallots.
• Mince the 10 cloves of garlic.
• Grate or finely chop the 20 g ginger.
• Slit or roughly chop the 3 green chilies.
• Rinse the 20 curry leaves and pat dry.
• Crush the 1.5 tbsp black peppercorns using a mortar and pestle.
• Measure out 1 tbsp fennel seeds, 1 tbsp coriander seeds, and 1 tsp cumin seeds.
• Break or tear the 4 dry red chilies.
• Measure 0.5 tsp turmeric powder, 1 tsp Kashmiri red chili powder, 0.5 tsp garam masala, and 1.5 tsp salt.
• Measure 2 tbsp ghee and 2 tbsp coconut oil.
• Measure 250 ml water.
• Chop 2 tbsp fresh cilantro.
• Measure 1 tbsp lemon juice.

🔥 Cook

• 1. Heat 2 tbsp ghee and 2 tbsp coconut oil in a heavy‑bottomed pan over medium heat until shimmering.
• 2. Add the crushed black peppercorns, fennel seeds, coriander seeds, cumin seeds, and dry red chilies; toast for 30 seconds until fragrant.
• 3. Stir in the minced garlic, grated ginger, slit green chilies, and curry leaves; sauté for 1 minute until aromatic.
• 4. Add the mutton cubes and 1.5 tsp salt; increase heat to medium‑high and sear for 8‑10 minutes, stirring occasionally, until the mutton is browned on all sides.
• 5. Sprinkle in 0.5 tsp turmeric powder and 1 tsp Kashmiri red chili powder; cook for 30 seconds to coat the meat evenly.
• 6. Pour in 250 ml water, bring to a gentle boil, then reduce heat to low, cover and simmer for 45‑50 minutes or until the mutton is tender and most liquid is absorbed (add a splash more water if needed).
• 7. Uncover, raise heat to medium‑high, and continue to cook, stirring frequently, for 5‑7 minutes to evaporate remaining moisture and develop a dry, roasted crust on the mutton.
• 8. Add the sliced 150 g shallots (and an extra drizzle of ghee if the pan looks dry); sauté for 4‑5 minutes until the shallots are caramelized and golden.
• 9. Stir in 0.5 tsp garam masala and 2 tbsp chopped cilantro; toss for 30 seconds to combine.
• 10. Remove from heat, drizzle 1 tbsp lemon juice, give a final toss, and let the dish rest for 2 minutes before serving.

🔥 Serve

• Transfer the Mutton Sukka Varuval to a warm serving platter and garnish with additional cilantro and a lemon wedge.
• Serve hot alongside steamed basmati rice, coconut rice, or traditional accompaniments like dosa, parotta, or appam.
• Pair with a cooling side such as cucumber raita, coconut chutney, or a simple yogurt salad to balance the spice.