Mutton Sukka Varuval (boneless Goat) Recipe

Clean and parboil the meat

Rinse the boneless goat pieces thoroughly. In a pressure cooker or heavy pot, add the meat, 1 tsp turmeric, 1 tsp salt and 400 ml water. Pressure-cook 3–4 whistles on medium heat (or simmer covered 35–45 minutes) until the meat is just tender but not falling apart. Reserve the stock (about 250–350 ml) and drain the meat. Set meat and stock aside.

Roast whole spices and coconut

In a dry skillet over medium heat, add the dried red chilies, black peppercorns, coriander seeds, cumin seeds, fennel seeds, fenugreek seeds, cinnamon stick, cardamoms and cloves. Roast, shaking the pan, for 2–3 minutes until aromatic but not burnt. Add the curry leaves and grated/desiccated coconut and continue to roast 1–2 minutes until the coconut turns light golden. Cool slightly.

Grind to a coarse paste

Transfer the roasted mix to a spice grinder or blender. Add a splash (1–2 tbs) of the reserved meat stock or warm water and grind to a coarse, slightly grainy paste. Scrape down as needed. Set aside.

Blend shallots, garlic, ginger and tomato

In a blender, combine the shallots, garlic, ginger and chopped tomato. Pulse to a coarse paste (you want some texture). You may add 1–2 tbs of water if needed. This will form the wet masala that adds body and moisture.

Heat oil and temper

In a heavy wide skillet or kadai, heat 6 tbs oil over medium-high heat until shimmering. Add mustard seeds and allow them to crackle. Add the fresh curry leaves and slit green chilies; sauté 20–30 seconds until aromatic.

Fry the wet masala

Add the shallot-garlic-ginger-tomato paste to the hot oil. Fry on medium heat, stirring frequently, for 6–8 minutes until the raw smell disappears and oil starts separating from the paste.

Add powdered spices

Stir in the red chili powder, coriander powder and fennel powder (if using). Fry 1 minute to bloom the spices.

Combine dry spice paste and meat

Add the ground dry spice-coconut paste to the pan and fry together for 2–3 minutes until it becomes fragrant. Add the pre-cooked goat pieces and toss thoroughly to coat each piece with the masala.

Reduce moisture and roast

Pour in 100–150 ml of the reserved meat stock (use just enough to moisten). Mix and cook uncovered on medium-high heat, stirring often, until the liquid evaporates and the meat begins to brown and crisp on the edges — about 12–18 minutes. Increase heat intermittently to get caramelized edges but watch closely to prevent burning.

Final seasoning and finish

When the meat is dry and lightly charred in places, sprinkle the garam masala, add lemon juice and salt to taste (start with 2 tsp then adjust). Add ghee if using and toss to glaze. Turn off heat and stir in chopped cilantro.

Serve the Mutton Sukka Varuval hot as a dry side with lemon wedges, sliced onions and parotta, steamed rice or dosa. Leftovers reheat well in a skillet to restore crispness.