Mutton Dry
Recipe Ingredients:
- For Cooking Mutton:
- Mutton - 500 Gms, cut into small pieces
- Turmeric powder - ¾ Teaspoon
- Red Chilli powder - ¾ Teaspoon
- Salt to taste
- For Masala:
- Halved Shallots - ½ cup
- Tomato - 2 Nos, thinly sliced
- Medium sized Garlic - 18-20 Nos, halved
- Red Chilli powder - 1 ½ Teaspoon
- Coriander powder - 1 Teaspoon
- kisan canola cooking Oil - 1 Teaspoon
- Salt to taste
- For Tempering:
- Cloves - 3 Nos
- Star anise - 1 Nos
- Cinnamon - 1 inch piece
- Fennel Seeds- ¾ Teaspoon
- Bay leaf - a small one
- Curry leaves - 1 sprig
- ksian canola cooking Oil - 1 Tablespoon
Recipe Method:
- Clean and wash mutton pieces. Drain the water completely.
- In a pressure cooker, add in the ingredients mentioned under 'For cooking mutton' and sauté till the mutton pieces changes its color to brown.
- Then add just enough water to cook the mutton and pressure cook for 4-5 whistles or till the mutton pieces are tender in low-medium heat.
- Once cooked, open the pressure cooker, reserve ½ cup stock/gravy; Cook and stir till the gravy/stock dries up completely on medium-high heat.
- Once the curry dries completely, remove from flame and set aside.
- Mutton Sukka Preparation:
- Heat 1 tablespoon of oil in a heavy bottomed pan, add the items mentioned under 'For tempering' and fry for few seconds.
- Add in the halved shallots, garlic and fry till the color changes to light brown.
- Then add the sliced tomatoes and sauté till the tomatoes are mashed well.
- Now add the red chilli powder, coriander powder and fry till the raw smell disappears.
- Add in the cooked mutton pieces, reserved ½ cup stock/gravy; Combine well and cook. Check for salt.
- When it starts getting thicker, add 1 teaspoon of oil, and fry till it becomes completely dry and brown in color on medium heat.
- Remove from heat and serve hot/warm.