Rustic Mutton Sukka (Dry Roast)

Step 1: Cooking the Mutton

1. In a pressure cooker, combine mutton pieces, sliced onion, turmeric powder, ginger-garlic paste, salt, and water.
2. Pressure cook for 4-5 whistles or until the mutton is tender. Set aside. Retain any remaining stock for later use.

Step 2: Preparing the Sukka Masala

1. Heat coconut oil in a heavy-bottomed pan or kadhai.
2. Add chopped onions and sauté until golden brown.
3. Add curry leaves, green chilies, and ginger-garlic paste. Cook until fragrant.
4. Stir in tomatoes, red chili powder, turmeric powder, coriander powder, and fennel powder. Cook until the tomatoes are soft and the oil starts to separate.

Step 3: Adding the Mutton

1. Add the cooked mutton pieces (without the stock) to the masala. Mix well and roast on medium heat.
2. Stir in black pepper powder and grated coconut (if using). Continue to roast until the mutton is coated with the masala and slightly crisp at the edges.
3. If the mixture becomes too dry, add a few tablespoons of the reserved mutton stock.

Step 4: Garnishing and Serving

1. Sprinkle chopped coriander leaves and give it a final mix.
2. Serve hot with steamed rice, chapati, or parotta for a hearty, flavorful meal.