Presenting ‘’Lamb Sukka’’ from the chettinad region of India.
Lamb Sukka
Course: Appetizer, Main courseCuisine: IndianDifficulty: EasyServings
5-6
servingsTotal time
1
hourLamb sukka is a dry roast lamb pieces cooked with spices. It is one of the dishes from the Chettinad region of Tamil nadu. This dish can be served as an appetizer or as a main course. Whatever way the lamb sukka is served, one would relish the magnificent, soft, spicy, and flavorsome lamb.
Ingredients
Diced lamb – 2.2 lbs. / 1 kg
Onions chopped – 4 cups
Water – 1 cup
ginger garlic paste – 4 tbsp.
curry leaves – 2 sprigs
Green chilies, chopped – 4
Salt – 3 tsps.
Red chili powder – 2 tsps.
Black pepper powder – 2 tsps.
Turmeric powder – 2 tsps.
Coriander powder – 2 tsps.
- FOR FINAL ROASTING
Oil – 2 tbsp.
Curry leaves – 2 sprigs
Directions
- Take a pressure cooker and add in all the ingredients.
- Pressure cook on medium flame. Leave it for 10 whistles. Remove from heat and wait for the pressure to release naturally. In a timer pressure cooker set the time to cook for soft tender pieces. Or slow cook on stove top at medium flame until lamb is soft in texture. The same lamb can be cooked in an instant pot.
- Take a pan and add oil. Sauté curry leaves.
- Then add mutton mixture along with the gravy to the pan. Sauté on medium heat till the water evaporates and the lamb is dry.
- When the lamb is dry, add the curry leaves and fry till the lamb is roasted and brown. It will take about a few minutes on medium flame.
- Remove from heat and serve with hot rice and Pepper rasam.
