Sunday, March 15, 2009

Sukka Mutton (Dry Mutton)

Sukka Mutton Generally Serves with Tambda Rassa. It tastes very nice with Bhakri. You can serve it as a starter also.


Cooked Mutton - 250 Grams.
Grated dry coconut - 1 Cup
Garlic cloves -15-20
Ginger -1 inch
Red chili powder - 3 Teaspoons
Poppy seeds - 2 Teaspoons
Sesame Seeds - 1 Teaspoons
Garam Masala - 1 Teaspoons
Chopped onion - 1 medium
Ginger-Garlic paste - 1 Teaspoon
Coriander leaves - 1 Cup
Oil - 3 Table Spoon
Turmeric powder - 2 teaspoons
Salt to taste


Roast Sesame Seeds, Poppy seeds, Grated dry coconut. Make a powder of it. Make a paste of Ginger, garlic, coriander leaves, Red chili powder and garam masala.
Now heat oil in kadai. Saute chopped onion in it. Add ginger-garlic paste and turmeric powder, again saute it. Now add a thin powder and a paste. Saute it till oil leaves the sides of the kadai. Now add cooked mutton (I had already cooked mutton for the stock of Pandhra Rassa). Add salt in to it. Saute it for 2-3 minutes. Serve it with a garnishing of coriander leaves.


Vani said...

Loved all the three curries. The sukka mutton the most :)

Akal's Saappadu said...

delicious mutton treat!!!

Anonymous said...

Tried this but using 1kg mutton for the same amount of masala. Superb

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