Introduction:
Mutton Sukha is a traditional Indian dish that originates from the coastal regions of Maharashtra and Karnataka. This dry-style mutton preparation is known for its intense flavors, achieved by slow-cooking tender pieces of mutton with a blend of spices and coconut. Mutton Sukha is a popular dish for special occasions, often served with rice, chapati, or as an accompaniment to other main courses. The dish's name, "Sukha," means "dry," indicating that the mutton is cooked until the moisture evaporates, leaving a rich, flavorful coating on the meat.
SOURCE
Ingredients:
500g mutton, cut into small pieces
2 tablespoons oil or ghee
2 large onions, finely chopped
2 medium tomatoes, finely chopped
1/2 cup fresh grated coconut
1 tablespoon ginger-garlic paste
2-3 green chilies, slit
1/2 teaspoon turmeric powder
1 tablespoon red chili powder
1 tablespoon coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala powder
1 teaspoon black pepper powder
1 teaspoon fennel seeds
1/2 teaspoon mustard seeds
1-inch cinnamon stick
3-4 cloves
2-3 sprigs of fresh curry leaves
Salt to taste
Fresh coriander leaves for garnish
Juice of 1 lemon (optional)
Instructions:
Marinate the Mutton:
In a large bowl, mix the mutton pieces with turmeric powder, red chili powder, ginger-garlic paste, and salt. Marinate for at least 1 hour, preferably overnight for deeper flavors.
Prepare the Coconut Paste:
In a pan, dry roast the grated coconut until it turns golden brown. Let it cool slightly, then grind it into a coarse paste using a little water. Set aside.
Cook the Mutton:
Heat oil or ghee in a heavy-bottomed pan over medium heat.
Add mustard seeds and fennel seeds. Once they start to splutter, add the cinnamon stick, cloves, and curry leaves.
Add the finely chopped onions and sauté until they turn golden brown.
Add Spices and Cook:
Stir in the coriander powder, cumin powder, and black pepper powder. Cook for 1-2 minutes until the spices release their aroma.
Add the chopped tomatoes and cook until they soften and oil begins to separate from the mixture.
Add Marinated Mutton:
Add the marinated mutton to the pan, stirring to coat the meat with the masala. Cook on medium heat for about 10 minutes, allowing the mutton to brown slightly.
Cook with Coconut Paste:
Add the prepared coconut paste and mix well. Cover the pan with a lid and cook on low heat for 30-40 minutes, stirring occasionally. If needed, add a little water to prevent burning.
Dry the Mutton:
Once the mutton is tender and fully cooked, remove the lid and increase the heat to medium-high. Cook until all the moisture evaporates, and the masala clings to the mutton pieces, forming a dry coating.
Finish with Garam Masala:
Sprinkle garam masala powder over the mutton and mix gently. Cook for another 2-3 minutes to allow the flavors to meld.
Garnish and Serve:
Garnish the Mutton Sukha with freshly chopped coriander leaves and a squeeze of lemon juice (optional).
Serve hot with rice, chapati, or as a side dish with your favorite Indian bread.
Conclusion:
Mutton Sukha is a mouthwatering dish that delivers a burst of flavor in every bite. The combination of spices, coconut, and slow-cooked mutton creates a hearty and satisfying meal. Perfect for those who love bold flavors, this dish can be enjoyed with a variety of accompaniments, making it a versatile addition to any meal. Whether you're cooking for a family dinner or a special occasion, Mutton Sukha is sure to impress with its rich taste and aromatic spices.
0 Comments