Mutton Roast, also known as Mutton Sukka is a delicious recipe cooked with onion tomato gravy, curry leaves, and other spice powders. This goes amazing with hot plain rice, roti, appam and idiyappam.
This is a simple mutton recipe that is prepared within 30 mins. I have used both Shallots/small onions and normal big onions.
But you can either use both of these onions or any onions of your choice. To get a slightly tangy flavour, I have added a small tomato but you can skip them as well.
Even bachelors and new cooks can try this Mutton Roast or Mutton Sukka. The only thing you have to get is the right mutton chunks/tender meat.
Try to get young lamb which always enhances the taste when you cook. So try this mutton roast and let me know how it turned out for you.
You may like my other Mutton Recipes and Side dish recipes. Do check them here.
Bitter Gourd Fry / Pavakkai Fry
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Mutton Roast aka Mutton Sukka
Equipment
- Pressure Cooker
Ingredients
- 300 Grms Mutton
- 20 nos Shallots/small onions
- 1 Large Onion
- 1 Tomato
- 1 tsp Turmeric powder
- 2 tsp Coriander powder
- 2 tsp Pepper powder
- 1 tsp Garam Masala
- Few curry leaves
- 1 tbsp Ginger-garlic paste
- Salt to taste
- Coconut oil
Instructions
- Assemble all the needed ingredients and keep them aside.
- Heat 4 tbsp of coconut oil in a pressure cooker and add curry leaves.
- Once they splutter, add shallots and onions. Saute them until they turn translucent.
- Add ginger-garlic paste and saute them until the raw smell goes off.
- Add chopped tomatoes. Saute the tomatoes until they turn mushy.
- Then add all the spices. Saute the spices until the oil is released from them.
- Once the masala is well cooked, add mutton and saute for a few mins. Season it with the required amount of salt.
- Add a cup of water to cook the mutton. Close the pressure cooker and cook for 8 whistles or until the mutton is well cooked.
- Once the pressure is released on its own, open the cooker and gently give it a mix.
- If you still see water in the mutton roast, then saute them until the water evaporates on a high flame. But careful not to burn the mutton.
- Once the water evaporates, serve the mutton roast hot on a plate.
Notes
- I have made it a bit spicy but you can adjust the quantity of the spices as per your taste.
- Adding curry leaves will enhance the mutton roast flavour, so you can add more if you have them.
- I have skipped adding mint and coriander leaves since I added the curry leaves but you can add them if you need the flavour of those leaves.
PICTURE GUIDANCE FOR MAKING MUTTON ROAST
Assemble all the needed ingredients and keep them aside.
Heat 4 tbsp of coconut oil in a pressure cooker and add curry leaves.
Once they splutter, add shallots and onions. Saute them until they turn translucent.
Add ginger-garlic paste and saute them until the raw smell goes off.
Add chopped tomatoes. Saute the tomatoes until they turn mushy.
Then add all the spices. Saute the spices until the oil is released from them.
Once the masala is well cooked, add mutton and saute for a few mins. Season it with the required amount of salt.
Add a cup of water to cook the mutton. Close the pressure cooker and cook for 8 whistles or until the mutton is well cooked.
Once the pressure is released on its own, open the cooker and gently give it a mix. If you still see water in the mutton roast, then saute them until the water evaporates on a high flame. But careful not to burn the mutton.
Mutton Roast is ready to serve hot.
