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Mutton Sukka Recipe

   
 

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     Mutton Sukka

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   30

Ingredients
1 lb cubed lamb or goat
three fourth cup freshly grated coconut
1 inch dry roasted on pan cinnamon and a dash of powdered cinnamon
3 pounded cloves, plus 3 whole cloves
8 coarsely pounded peppercorns
1 pod minced garlic and 2.5 inch, minced ginger
1 cup finely chopped onion
1 sprig curry leaves and 2 bay leaves
2 finely chopped tomatoes
 
4 tbsp oil and 1.5 tsp vinegar
4-5 peppercorns
1 green cardamom
1 tsp poppy seeds
1 tsp cumin seeds
3 cloves
6 kashmiri 1 whole red chilly and 5 madras chillies
1 tsp turmeric powder and cilantro for garnishing
.5 tsp corriander seeds and .5 tsp fenugreek seeds

Instructions
Grind all the dry spices from Cinnamon (after cilantro) to Coriander Seeds. Keep aside. In a pressure cooker heat oil. Add the pounded cinnamon, cloves, peppercorns and bay leaf and fry for a minute.
Add onion and curry leaves. Fry till the onion starts turning brown. Add ginger and garlic. Fry till it turns golden brown. Add grated coconut and fry for 3 minutes. Add ground dry masala powder (from step 1) and fry for 5 minutes till it exudes a good aroma. Add tomatoes and fry. Add salt to taste.
Add mutton pieces and fry till the mutton pieces leave water. Add vinegar and check for salt. Add half cup of water or less so that it just forms a thick gravy. Cover and cook for 15 minutes in the cooker.
If not using a cooker use a heavy bottom vessel with a tight lid and stir occasionally and cook till the meat pieces are tender. Note- Mutton simmered slowly to absorb the spicy thick gravy of coconut and tomato.
Serving Suggestions
Garnish with coriander leaves and serve hot with Neer Dosa, Roti's or Rice


Originally Submitted
1/19/2009





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