Garlic Mutton Sukka Recipe
Filed under: Goat Or Mutton Recipes
Posted on 19 Jul 2024, by
Preparation
00:20 minutes
Resting
00:10 minutes
Cooking
00:30 minutes
Total Time
01:00 Hrs
Servings
8-10 servings
Difficulty
MODERATE
Ingredients
For Cooking Mutton:
- Mutton - 1 kg, cut into small pieces
- Turmeric powder - 3/4 Teaspoon
- Red Chilli powder - 1/2 Tablespoon
- Salt - 1 Teaspoon
- Water - 1/2 cup
For Masala:
- Garlic - 3 pods, 30-35 Nos, approx: 90-100 Grams, halved
- Red Pearl Onions, halved - 1 cup, approx: 200 Grams
- Curry leaves - 2 sprigs
- Tomatoes - 2 medium, chopped
- Turmeric powder - 1/4 Teaspoon
- Coriander powder - 1/2 Tablespoon
- Kashmiri Red Chilli powder - 1 Tablespoon
- Coconut Oil - 2-3 Tablespoon
- Salt to taste
For Tempering:
- Cloves - 6 Nos
- Cardamom - 3 Nos
- Cinnamon - 2 inch piece
- Star anise - 1 Nos
- Bay leaf - 1 Nos
- Fennel Seeds- 1 Teaspoon
For Final Mixing:
- Coconut oil - 1 Tablespoon
- Grama Masala Powder - 1/2 Teaspoon
- Curry leaves - 2 sprigs
Directions
Initial Preparation:
- Clean and wash the mutton pieces. Drain the water completely.
- In a pressure cooker, add in the ingredients mentioned under 'For cooking mutton, mix well and keep aside for 10 minutes.
- Then pressure cook for 4-5 whistles or till the mutton pieces are cooked well in medium heat. Set aside.
Garlic Mutton Sukka Preparation:
- Heat 2-3 tablespoon of coconut oil in a heavy bottomed pan, add the items mentioned under 'For tempering' and fry for few seconds.
- Add in the garlic and saute until wilted, for about 1 minute on medium heat.
- Then add in the halved red pearl onions, curry leaves and saute until the onions turn translucent.
- Then add in the sliced tomatoes and sauté till the tomatoes are mashed well.
- Add in the turmeric powder and coriander powder, saute for 1 minute on medium heat.
- Now add the Kashmiri chilli powder and fry for a minute on medium heat.
- Add in the cooked mutton pieces along with the gravy and mix well.
- Cover and cook on low heat for about 5 minutes.
- Then add 1/2 teaspoon garam masala and 1 tablespoon of coconut oil to it and saute on medium heat until all the water dries up and brown in color on medium heat. Adjust salt and pepper at this stage.
- Add one or two sprigs of curry leaves, mix well, keep it closed for 10 minutes.
- Serve warm.
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