Mutton Sukka

Ingredients

Lamb braise

• 800 g lamb shoulder (cut into 3 cm cubes, on or off the bone)
• 1 teaspoon turmeric
• 1 tablespoon ginger-garlic paste (or 1 tablespoon each finely grated ginger and garlic)
• 1 teaspoon salt
• 1 cinnamon stick (small)
• 4 cloves
• 2 green cardamom pods
• 600 ml water

Sukka masala

• 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1 tablespoon black peppercorns
• 4 dried Kashmiri chillies (or 2 Kashmiri + 1 hotter)
• 30 g fresh grated coconut (or 25 g desiccated coconut, rehydrated in 2 tablespoons of warm water)
• 2 cloves
• 1 cinnamon stick (small)

To finish

• 3 tablespoons coconut oil (or sesame/gingelly oil)
• 2 onions (finely sliced)
• 20 fresh curry leaves
• 25 g fresh ginger (cut into matchsticks)
• 6 garlic cloves (sliced)
• 2 green chillies (slit)
• ½ teaspoon salt (to adjust)
• A handful of coriander (chopped)
• ½ lime (juice)

Method

Stage 1 - Braise the lamb

1. Place the lamb in a pot with the turmeric, ginger-garlic paste, salt, whole spices and water.
2. Bring to a boil; skim any foam.
3. Reduce to a low simmer.
4. Cover partially and cook for 1 hour to 1 hour 15 minutes, until the lamb is tender.
5. Lift the lamb out and reserve the braising liquor (about 300 ml).

Stage 2 - Make the sukka masala

1. In a dry pan over medium-low heat, toast the coriander, cumin and fennel for 30 seconds.
2. Add the peppercorns, dried red chillies, fresh coconut, cloves and cinnamon.
3. Toast for 2-3 minutes, stirring, until the coconut darkens to medium brown and the kitchen smells of toasted spice (don't let it burn).
4. Cool, then grind to a coarse paste in a spice grinder (or pestle and mortar) with 2 tablespoons of the reserved braising liquor.

Stage 3 - Build the base

1. Heat the coconut oil in a wide pan over medium heat.
2. Add the curry leaves; sizzle for 10 seconds.
3. Add the sliced onions and a pinch of salt.
4. Cook for 8-10 minutes until deep golden.
5. Stir in the ginger matchsticks, sliced garlic and green chilli; cook for 2 minutes.

Stage 4 - Combine and dry-fry

1. Add the cooked lamb and any clinging spice.
2. Pour in the masala paste.
3. Stir to coat every piece.
4. Add 150 ml of the reserved braising liquor.
5. Cook uncovered over medium-high heat for 10-12 minutes, stirring often, until the liquid has all but evaporated and the masala has caked onto the lamb (this is the sukka stage, where the dish dries out).
6. Taste and adjust salt.

Stage 5 - Finish

1. Squeeze the lime juice over and stir.
2. Scatter the coriander.
3. Serve with steamed rice, chapati or paratha.