Religion I was raised in calls for me to be a vegetarian.

My parents never forced religious boundaries on us and thus I could eat what I wanted outside of my home I have celebrated few Eids at my friends house and remember eating delicious mutton sukha. Later when I had mutton sukha cravings I couldnt find a restaurant that served it or a recipe I could trust . I had tried my hand at cooking mutton when I came to USA but earlier attempts were short of disasters. It took me couple of years to figure out that I should use goat and not lamb. So much for my ignorance A few days ago my dear friend Guru who is on land these days mentioned about this delicious dish and I had him send me the recipe and picture. I wanted so much to try the recipe out over the weekend, but other things kept me occupied. My next few week ends are planned so before I loose Gurus email in the sea called my Inbox I save it on my blog. My many thanks to Gurus aunt who shared her traditional recipe with me and with great efforts wrote the same for me.

What you need

2.25 Pound mutton (goat) 4.5 tablespoon ghee Salt to taste 6 medium sized Onions

For the Gravy

50 gm dry red chilli(about 20) 2 Tablespoon coriander seeds / dhania 1Tablespoon cumin seeds/ Jeera 1/4 Teaspoon fenugreek/ methi 1/4 teaspoon black pepper 1 pod Garlic (About 6-8medium cloves) 1/2 Inch Ginger 1/4 Tablespoon Turmeric powder 1 Onion cut into thin long slices 4 cloves 1-2 cardamom 4-5 cashew nuts A small piece of cinnamon (About 1/2 inch long)

Fry Onion, cinnamon, cloves, cardamom and cashew nuts 1/2 Tablespoon Ghee Grind all the ingredients for the gravy with this fired mixture to a fine paste with as little water as possible 1 coconut (About 2 cups grated) ground to coarse paste (with pulse setting of the blender)

How to make Add 2 tablespoon ghee to pressure cooker Add 4 onions (cut into thin long slices) and fry slightly to light brown color Add mutton Add 1 lemon juice, 2 tomatoes, and salt to taste Add the ground gravy and pressure cook for 4-5 whistles or till mutton is cooked if cooking in a pan After mutton is cooked, remove all the pieces from the gravy and keep aside. Add the ground coconut to the gravy and boil in a different pan Allow gravy to boil properly till all the water dries up Now add back mutton pieces.

For TADKA:
Take 2 tablespoon ghee Add 1 onion and 5 garlic cloves and fry till onion turns dark pink Add tadka to the cooked mutton Serves great with steam rice, paratha, dosa, or bread.

Ingredients : To Marinate : Mutton / Lamb Turmeric Ginger Garlic Paste

1 lb 1/4 tsp 1/2 tsp

Red Chili Powder 1 tsp Salt to taste To Powder : Cinnamon 1 no Cardamom 1 no Coves 2 no Cumin Seeds 1 tsp Black Pepper corns 4 no Fennel Seed 1/2 tsp To Pressure Cook : Onion 1/4 no Tomatoes 2 no Water 1-1 1/2 cup For fry : Oil 3 tbsp Onion 2 no Garlic ( crushed ) 1 tsp Curry Leaves 1 strand Red Chili Powder 1 tsp Coriander Powder 1 tsp Sakthi Mutton Masala 1 tsp Directions: 1. Step 1 Cut mutton in to small pieces and wash it. Marinate this with the items given in To Marinate section for at least 1 hr. Powder the items given in To Powder section. Chop the Onion, tomatoes given in To Pressure Cook section. Pressure cook the marinated mutton, the powdered masala and the items given in To Pressure Cook section for 3 whistles or until the mutton is cooked well. Chop the onion and crush or finely chop the Garlic given in For fry section. 2. Step 2 In a wok heat Oil, when hot, add onion and saute well till it turns golden brown. Add the curry leaves, and finely chopped garlic. Fry for 1 min. Add red chili powder, coriander powder and Mutton Masala. Fry for 1 min. Drain the water from the cooked mutton and add it. Allow it to boil till all the water evaporates. 3. Step 3

Add the mutton and fry till it becomes crunch dry in medium flame. Taste for salt and add if needed. Stir often to avoid burning. Tips :
y y

Over night marination of mutton in refrigerator makes it more juicy and flavorful. I normally drain the excess fat in the mutton by boiling it in hot water for about 10-15. After this marination can be done. I never felt the difference in taste, but if you are looking for the original taste, skip this step. Fry need not be done until crunchy, it can be stopped when the oil separates and the mutton is well coated

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