Mutton sukka with rice

Ingredients for 4 portions

• 800 gMutton (curry cut), in small pieces
• 3 mlTurmeric
• 1 tbspGinger-garlic paste
• to tasteSalt
• ≈ 250 mlWater, for the cooker
• 8Dried red chillies, byadgi
• 2 tbspCoriander seeds (sabut dhania)
• 1 tspCumin, seeds
• 1 tspBlack pepper, whole peppercorns
• 1 tspFennel seeds
• 4Cloves
• 2 gCinnamon, a 3 cm piece of stick
• 100 gGrated coconut
• 1 tspTamarind
• 3 tbspGhee
• 12Small onions (shallots), peeled and sliced
• 2 sprigsCurry leaves
• 2 tbspCoriander leaves, chopped

On the side

• 300 gRice, sona masoori

Method

1. Put the mutton in the pressure cooker with the turmeric, ginger-garlic paste, salt and water.
2. Pressure-cook on a medium flame for 6 whistles, about 25 minutes, and let the pressure drop by itself.
3. Meanwhile, wash the rice, put it in a second pressure cooker with 2½ times its volume of water and cook for 3 whistles. Let the pressure drop by itself.
4. Dry-roast the chillies, coriander seeds, cumin seeds, peppercorns, fennel seeds, cloves and cinnamon in a pan on a low flame for 3–4 minutes, until fragrant and the chillies are crisp, and tip them out. Roast the coconut in the same pan, stirring, until golden brown, about 4 minutes.
5. Grind the roasted spices with the tamarind and a little water to a fine paste. Add the coconut and pulse a few times so it stays coarse.
6. Peel and slice the small onions.
7. Heat the ghee in a kadai, add the curry leaves and small onions and fry until golden, 6–7 minutes.
8. Stir in the masala and fry for 3–4 minutes, until fragrant and the ghee separates.
9. Add the mutton with its stock and cook uncovered on a medium-high flame, stirring often, for 10–12 minutes, until the liquid dries up and the masala coats every piece.
10. Scatter over the coriander leaves and serve with the rice.

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