• Heat some oil in a pressure cooker. Add crushed ginger, garlic, and bay leaves. Sauté for a few seconds until the aroma comes through.
• Add the cleaned mutton pieces along with salt, turmeric, chilli powder, and coriander powder. Mix everything well and fry on medium-high flame until the meat turns whitish and firm, and the raw moisture dries up.
• Pour in enough water, stir once, and close the cooker. Cook for a few whistles until the mutton is tender. Set aside.

Prepare the spice mix

• In a separate pan, dry roast cinnamon, cloves, fennel seeds, black cardamom, stone flower, cumin, peppercorns, and a few cashews. Keep the flame low and stir continuously until the spices turn fragrant and lightly golden.
• Allow to cool, then grind into a medium-coarse powder. This fresh masala will give the sukka its authentic flavour.

Make the onion-tomato base

• Heat oil in a heavy kadai. Add small onions along with crushed ginger and garlic. Sprinkle a little salt and sauté until the onions turn golden brown.
• Add chopped tomatoes and curry leaves. Cook until the tomatoes soften and break down completely. A splash of stock water from the cooked mutton will help the tomatoes cook faster.

Build the masala

• Add turmeric, chilli powder, and the freshly ground spice powder. Mix everything well and cook until the oil separates from the masala. If it gets too dry, add stock water little by little and continue cooking until the masala looks glossy.

Combine with mutton

• Add the cooked mutton along with its stock. Stir well so the pieces are coated with the masala. Partially cover the kadai and cook on medium flame, stirring in between, until the masala thickens and clings to the meat.
• Once the mutton is soft and tender, remove the lid and continue cooking until the dish reduces to a dry, sukka-style consistency.

Finish

• Sprinkle freshly crushed pepper on top, give it a final mix, and turn off the flame.
• Serve hot with rice, dosa, parotta, or even idli.