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Mutton sukka is a dry mutton recipe which is coated with different type of Indian spices. This dish is a very easy and quick to make. It is basically dry starter recipe but same time it goes well as a side dish with rice and of course when it is made semi gravy (left with little moisture) then it feels awesome with roti or chapati (Indian Bread). This dish is very yummy and believe me this starter is a treat for the spice lovers.
Ingredients
Ingredients for Mutton Sukka
Mutton – 1/2 Kg
Turmeric – 1/2 Tsp
Sharp Leaf – 1 (Bay leaf)
Black pepper – 5
Garlic – 4
Fennel seeds – 1/4 Tsp
Cumin seeds – 1/4 tsp
Onions – 1
Green Chilli – 2
Red Chilli Powder – 1 1/2 Tsp
Coriander Powder – 1/2 TSp
Curry Leaves – 10
Salt – According to Taste
Oil – According to minimization
Mutton Sukka Recipe Steps
Wash mutton with clean water and pat dry.
Now Add some salt, Garam Masala Powder/Mutton Masala Powder, few drops of lime juice.
Mix Well and leave it to marinate for 30 mins to 2-3 hours.
Put Marinated mutton pieces into a pressure Cooker.
Add some water (One and half glass)
Close the cooker and turn the flame to low.
Allow 5 whistles on low flame and after whistles allow the steam to settle down naturally.
Take Garlic, cumin seeds, fennel seeds, black pepper in a grinder and grind it. Keep it aside.
Heat oil/butter/clarified butter(ghee) in a pan.
Once heated add bay leaf and cooking for 40-45 seconds.
Now add finely chopped onion, green chilli,curry leaves and cook it.
Let them cook till they start turning brown.
Onions start to turn brown
Add grinded paste into it. Cook for a minute.
Add remaining salt, red chilli powder and coriander powder.
Cook for a minute or two till oil starts seprating.
Now add mutton pieces along with water which we used for whistle.
Give it a mix. Let them cook for 10-15 minutes till water dries up.
No need to cover the pan if pieces are tender already. Turn the flame to high medium.
When water is almost dried up, switch off the flame.
Water has almost dried up
Let it stand for couple of minutes so that rest of the water escape by itself.
Serving:
Transfer it to serving dish.
Garnish it with few fresh Coriander leaves.
Serve it with Vertically cut green chilli, onions and few lemon wedges.
For easy Audio and Video instructions please watch the below video,
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