Mutton Dry Fry, Mutton Sukka, Mutton Chukka, Mutton Varuval

Cooking Mutton:

1. Clean and wash mutton pieces. Drain the water completely.
2. In a pressure cooker, add in the ingredients mentioned under 'For cooking mutton' and sauté till the mutton pieces changes its color to brown.
3. Then add just enough water to cook the mutton and pressure cook for 4-5 whistles or till the mutton pieces are tender in low-medium heat.
4. Once cooked, open the pressure cooker, reserve ½ cup stock/gravy; Cook and stir till the gravy/stock dries up completely on medium-high heat.
5. Once the curry dries completely, remove from flame and set aside.

Mutton Sukka Preparation:

1. Heat 1 tablespoon of oil in a heavy bottomed pan, add the items mentioned under 'For tempering' and fry for few seconds.
2. Add in the halved shallots, garlic and fry till the color changes to light brown.
3. Then add the sliced tomatoes and sauté till the tomatoes are mashed well.
4. Now add the red chilli powder, coriander powder and fry till the raw smell disappears.
5. Add in the cooked mutton pieces, reserved ½ cup stock/gravy; Combine well and cook. Check for salt.
6. When it starts getting thicker, add 1 teaspoon of oil, and fry till it becomes completely dry and brown in color on medium heat.
7. Remove from heat and serve hot/warm.