Authentic Mangalorean Mutton Sukka with Warm Malabar Parotta
Experience the rich coastal flavors of Karnataka with this spicy, dry-roasted mutton delicacy. Infused with freshly ground coconut, aromatic spices, and tangy tamarind, it pairs perfectly with flaky layered parottas.
75min
Total Time
4
Servings
Mangalorean
Cuisine
Recipe
1
Dry roast the dry red chillies, coriander seeds, cumin seeds, fenugreek seeds, peppercorns, cinnamon, cloves, and cardamom until fragrant, then grind them along with the grated coconut and tamarind into a smooth paste.
2
Pressure cook the mutton pieces with a pinch of salt and turmeric powder until tender and well-cooked.
3
Heat coconut oil in a heavy-bottomed pan and sauté the sliced onions and curry leaves until golden brown.
4
Add the ginger-garlic paste and sauté for another two minutes until the raw aroma disappears.
5
Stir in the ground coconut-spice paste and fry well until the oil begins to separate from the masala.
6
Add the cooked mutton along with its stock into the pan, mixing thoroughly to coat the meat with the spices.
7
Simmer on medium heat until the gravy thickens completely into a rich, semi-dry coating over the mutton.
8
Garnish with fresh curry leaves and serve hot alongside warm Malabar parottas.
Ingredients
500g mutton, cut into bite-sized pieces
1 cup fresh grated coconut
6-8 dry red chillies
1 tbsp coriander seeds
1 tsp cumin seeds
1/2 tsp fenugreek seeds
4-5 whole black peppercorns
1 cinnamon stick
3 cloves
2 green cardamom pods
1 small ball of tamarind
2 medium onions, finely sliced
1 tbsp ginger-garlic paste
1 sprig fresh curry leaves
3 tbsp coconut oil
Salt to taste
Warm Malabar Parottas for serving
*This AI-generated recipe may contain inaccuracies.