Mutton Sukka Varuval (Thick gravy)

[Served with rice and chappati]

Ingredients:

Mutton	½ Kg
Onion	1 Small
Bangalore Tomato	½ Small
Ginger –Garlic Paste	1 ½ tsp
Oil	3 Tbsp

For Marinating:

Turmeric	¼ tsp
Pepper Powder	1 tsp
Fennel seed Powder(Saunf)	1 tsp
Garam Masala (ready mix)	½ tsp
Clove/Cinnamon mix	3-4 Pinch
Red Chilly / Coriander powder mix	1 ½ tsp
Salt	¾ tsp

Final Spice powder:

Pepper powder	2 tsp
Fennel powder	1 tsp

Roast both powders together in a hot kadai in low flame till aroma comes out. Remove in a plate and keep for final use.

(or)

Pepper (whole)	2 tsp
Fennel (whole)	1 tsp

Roast without oil till nice aroma comes out (better do in low flame). Cool and grind into powder.

For garnishing:

Curry leaves	Few
Coriander leaves	Few (chopped)

Method:

1. Wash mutton and cut into small or medium as preferred.
2. Add all the marinating Ingredients with little water and keep aside for ½ hr to 1 hr
3. Chop Onion into fine pieces, Cut tomato into fine thin slices
4. Place pressure cooker, heat oil in it. When it is hot, add chopped onion and fry till light brown.
5. Lower the flame, add sliced tomato along with ginger garlic paste. Fry till it gets soft
6. Now add the marinated mutton pieces, raise the flame, fry the mutton for 2-3 minutes till the raw smell disappears, pour 1 ½ cups water and mix well.
7. Close the lid and pressure cook 3 whistles, reduce the flame and cook for 10 minutes.  
8. Heat a Kadai /wok, pour the cooked mutton gravy and adjust the salt. Raise the flame, fry till it thickens. Take care not to burn. If needed adjust the flame suitably. Add curry leaves and add ground spice powder (pepper and fennel). 
9. Mix well and fry till oil leaves slightly. If you want, fry little longer. If oil is not enough, add little more. Finish with chopped coriander leaves. 
10. Mutton sukka is ready. Serve with any main dish.

Tip: Cooking in low flame tastes better.