Mutton Sukka Recipe (Chettinad Mutton Chukka Recipe)

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Sukka Masala - take coconut, roasted gram dal, cumin, black pepper and fennel seed in a blender and grind them without adding water to a coarse mixture. Set aside.
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Pressure cooking mutton - Take mutton in a pressure cooker, add chilli powder, coriander powder, turmeric, salt, garam masala powder, ginger garlic paste and water. Mix well. Cover and pressure cook for 8 to 10 whistle. Depending on size and quality of mutton cooking time will vary.
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Once pressure is released, open the cooker. if there is lots of water left, place the cooker on heat and dry out the excess water. The mixture should be like a masala.
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Tempering - Heat coconut oil in a kadai. Add in garlic, sliced onions, curry leaves and green chillies and saute for 2 minute. Add in the cooked mutton with any leftover masala. Mix this really well.
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Make Sukka - Now add in the ground coconut masala, along with ghee into the mutton. Toss it really well and reduce the flame to medium low. Cook for 4 to 5minutes tossing often to create sukka effect.
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Finishing touches - once the mutotn sukka is well roasted, add in lemon juice and coriander leaves. Toss well and it is ready to serve.