Sukka Mutton – A delicious dry preparation of mutton in
Indian cuisine. Best with rotis / plain rice / pulao as a side dish !!
Meat Masala powder
for the preparation of curry & dry preparation
Makes: 45 g
Ingredients
3 tablespoon fennel seeds (perumjeerakam)
2 teaspoon cardamom (elakka) seeds from 18 cardamom, do not
use skin
2 teaspoon cloves (grambu)
2 teaspoon or 4 small size star anise (thakkolam)
2 cinnamon sticks (karuvappata)
2 teaspoon khus khus (poppy seeds)
Method
Please select good quality spices. Gently wipe cinnamon
sticks with a soft dry towel.
Heat iron karahi /
pan on a medium heat. Reduce the heat to
low and gently dry roast above spices
until light fragrant (approximate time 8 - 10 minutes on a medium to low heat).
Keep aside to cool for half an hour.
Transfer dry roasted ingredients into a small mixer bowl and make a fine powder and
then sieve it through a fine sieve (now the net weight is 45 g). Store it in an
airtight container (or in Tupperware dry storage box). ½ teaspoon meat masala
powder required for egg curry and
mushroom (2 servings, 2 boiled eggs or 200 g mushroom) and 1 teaspoon meat
masala powder required for 500 g
chicken / mutton preparation (for
curry and biryani).
For the mutton curry (lamb curry):
Serves: 3
Ingredients
500 g mutton (lamb), cut into medium pieces
½ teaspoon salt
½ teaspoon red chilli powder
¼ teaspoon turmeric powder
2 tablespoon thick curd
Wash and clean mutton. Drain out water thoroughly. In a bowl,
mix cleaned mutton with salt, red chilli powder, turmeric powder and curd.
Marinate evenly. Cover and keep aside for half an hour.
Other ingredients
2 tablespoon oil
3 big size onions (or 4 medium size onions), thinly sliced
1 tablespoon ginger – garlic paste
8 curry leaves
2 green chillies, slit lengthwise
½ teaspoon red chilli powder
1 ½ teaspoon coriander powder
¼ teaspoon turmeric powder
Marinated mutton (without liquid)
½ teaspoon salt (or to taste)
½ teaspoon pepper powder
½ teaspoon meat masala
powder (homemade or any other meat masala or Kolhapuri meat masala powder)
3 tablespoon water (50 ml)
Method
Dilute red chilli powder, coriander powder and turmeric
powder in 3 tablespoon water and make a smooth solution (spice mix). Keep
aside.
Heat oil in a pan / karahi on medium heat. Add thinly sliced onion and fry
until golden color.
Add ginger – garlic paste and fry for 1 – 2 minutes until the raw smell goes.
Add curry leaves and slit green chillies. Fry until crisp
and fragrant.
Add diluted spice mix. Stir well on a low heat until the raw
smell goes and water dries up.
Add marinated mutton (drain out liquid spice curd mixture
from mutton – this step is very important). Stir well on a medium heat for 2 –
3 minutes.
Now add salt to taste, pepper powder, meat masala powder and
3 tablespoon water. Mix all the ingredients well. Cover with a lid and cook on
a medium heat for 35 – 45 minutes until well cooked and gravy thickens.
Stir
occasionally. Final thick mutton gravy will be 3 – 4 tablespoon . Serve gravy
separately (it will be brown in color).
For the sukka mutton (dry preparation):
Ingredients
1 tablespoon oil
1 onion, thinly sliced
6 curry leaves
Mutton pieces from the curry
1/4 teaspoon pepper powder (or to taste – ¼ to ½ teaspoon)
¼ teaspoon meat masala powder
¼ teaspoon salt
Method
Heat oil in a pan on medium heat. Add thinly sliced onion
and fry fry till golden color and crisp.
Add curry leaves and fry until fragrant and crisp.
Add cooked mutton pieces, pepper powder to taste, meat
masala powder and salt to taste. Stir well on a low heat for 10 minutes until
mutton well combined with all the spices and dry in consistency. Serve with
rotis / rice / pulao …
