Mutton Sukka (Mutton Pepper Masala fry)

Ever craved a bold, peppery mutton dish that’s dry, spiced, and perfect for scooping up with rice or rotis? 

Say hello to Mutton Sukka (Mutton Pepper Masala fry)—a restaurant‑style dry roast that showcases tender, marinated mutton tossed with shallots, curry leaves, and cracked black pepper. Ready in under an hour, this sukka turns any meal into a celebration.

Why Mutton Sukka Should Be on Your Menu

• Intense, layered flavors: A robust marinade combined with post‑cook sauté infuses every bite with spice and umami.
  
• Perfect texture: Pressure cooking locks in juiciness; final roasting evaporates excess moisture for a dry, crisp finish.
  
• Versatile serving: Enjoy it solo, alongside sambar rice or rasam rice, or tuck into hot rotis and parathas.
  
• Easy to scale: Double or triple the recipe for gatherings—Sukka holds its flavor even when reheated.
  

Ingredient Breakdown

• Boneless Mutton: Choose thigh or shoulder cuts for tenderness and flavor absorption.
  
• Marinade Spices (Turmeric, Chili, Coriander, Cumin Powders): Build a warm, earthy base.
  
• Lemon Juice: Tenderizes meat and adds bright acidity.
  
• Ginger‑Garlic Paste & Salt: Penetrate deep into the meat for savory punch.
  
• Shallots: Caramelize quickly, adding sweetness and texture.
  
• Green Chilies & Curry Leaves: Contribute fresh heat and aromatic notes.
  
• Cracked Black Pepper: The star spice—coarse grind ensures bursts of piquant heat.
  
• Gingelly (Sesame) Oil: Traditional fat that imparts a nutty undertone.
  

How It All Comes Together

1. Marinate the Mutton:
   In a bowl, toss cleaned mutton pieces with salt, turmeric, red chili, coriander and cumin powders, lemon juice, and ginger‑garlic paste. Pro Tip: Marinate at least 30 minutes—or up to 2 hours—for deeper flavor.
   
2. Pressure‑Cook to Tenderize:
   Transfer marinated mutton into your cooker with a splash of water. Cook for 4–5 whistles on medium‑low flame until the meat yields easily to a fork. Set aside, reserving any released juices.
   
3. Sauté the Aromatics:
   Heat gingelly oil in a wide pan. Add sliced shallots and sauté until they begin to turn golden. Toss in slit green chilies and curry leaves for that instant aroma boost.
   
4. Roast the Mutton:
   Gently fold cooked mutton into the pan along with its juices. Stir-fry on medium heat for about 10 minutes, allowing excess moisture to evaporate. Once the edges of the meat start to crisp, sprinkle cracked black pepper and toss well.
   
5. Finish & Garnish:
   Turn off the flame, transfer the dry, peppery mutton to a serving bowl, and top with freshly chopped coriander leaves.

Pro Tip: For ultra-soft mutton, marinate it overnight in the fridge—this lets the spices deeply penetrate and tenderizes the meat even more, making each bite melt in your mouth.

What Goes Along

• Sambar Rice or Rasam Rice: The traditional combo—sukka’s heat pairs beautifully with tangy sambar or rasam.
  
• Chapati or Paratha: Let the roast’s oily succulence coat each warm flatbread layer.
  
  
• Lemon Wedges: Squeeze fresh juice to elevate the flavors even further.
  

How to Serve

Arrange Mutton sukka in a shallow bowl. Garnish with coriander and extra curry leaves for color. Serve immediately with rice or breads, alongside raita or chutney of your choice.

Packing & Storage

• Make‑Ahead: Marinate the mutton overnight for deeper flavor; pressure‑cook just before serving.
  
• Storage: Keeps in an airtight container in the fridge for up to 2 days; reheat gently on the stovetop to crisp up the edges.
  
• Freezing: Portion into freezer‑safe bags (without garnish) and freeze for up to one month. Thaw overnight and reheat to restore that signature roast texture.
  

Party & Bulk Preparation

• Double Batch Method: Use two wide pans or burners to roast larger quantities without steaming—this ensures each piece crisps evenly.
  
• Serve Buffet Style: Keep sukka warm on a low‑heat chafing dish. Offer bowls of rice, breads, raita, and pickles for guests to build their own plates.