Mutton Sukka

Estimated — 7 ingredients not in food database (100% mass accounted for)

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Method

1. 1Heat 2 tablespoons of oil in a heavy-bottomed pan over medium heat.
2. 2Add 1 finely chopped onion and sauté until golden brown.
3. 3Add 1 teaspoon of cumin seeds and 1 crushed garlic clove. Sauté for 30 seconds until fragrant.
4. 4Add 250 g of diced mutton. Cook on high heat, stirring frequently, until the meat turns opaque and starts to brown.
5. 5Add 1 teaspoon of red chili powder, 1/2 teaspoon of turmeric powder, 1 teaspoon of coriander powder, and 1/2 teaspoon of garam masala. Mix well to coat the meat.
6. 6Pour in 150 ml of water and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes until the meat is tender.
7. 7Uncover and cook on medium heat, stirring occasionally, until the gravy thickens and the oil starts to separate from the mixture.
8. 8Turn off the heat. Stir in 1 tablespoon of freshly chopped curry leaves and 1 teaspoon of mustard seeds (optional).
9. 9Let the dish rest for 2 minutes before serving. Serve hot with steamed rice or roti.