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Sukha Mutton (Restaurant Style Dry Mutton)

Servings: 3-4
Preparation time: 10 minutes.
Frying time: 50 minutes.
Cooking time: 15 minutes.
Total time: 75 minutes

The winter terns into Spring and much awaited festival Holi is just in the corner. This is celebrated with great enthusiasm across the India and so at my parent in-laws house in Mithila too. There is a tradition to prepare variety of Mutton dishes on the occasion.

This year I am planing to cook “Sukha Mutton (Restaurant Style Dry Mutton)” too. The recipe is perfect for evening snacks for the people who visit for Holi-Milan. Just drizzle fresh lemon juice and fried ginger Julian; it adds lots of flavour, which is truely mouth watering.

The Mutton is something that mutton-lover never say “No” just have it with Paratha, Chapati, Bhakhari, Tandoori Roti or Naan.

Mutton-Rice on Sunday afternoon; it is most comforting meal in our house since decades. My husband is Mutton-lover; all most all Sunday I prepare Mutton recipes. Do try these recipe too; like

Champaran (Aahuna) Mutton Curry, Haleem with Sliced Mutton – easy to cook, Lal Maas Rajasthani Recipe (Mutton in Red Spicy Gravy), Rogan Josh (Kashmiri Mutton/lamb), Dal Gost (Mutton with Lentil curry), Desi Chula, earthen pot mutton stew, Roasted Mutton (Dry Mutton),Mutton Hyderabadi, Mutton curry with whole garlic pod etc.

Ingredients:

Mutton: 500gm
Ghee: 1 Teaspoon (optional)
Salt: 1 Tablespoon (as per taste)
Turmeric powder: 1 teaspoon.
Garam masala powder: 1 teaspoon

For wet masala paste:

Onion: 50 gm
Fresh Coconut: 1 tablespoon
Red Chilli: 3-4 no.
Coriander: 1 Tablespoon
Black Cardamom: 1 no.
Green Cardamom: 2no.
Cumin: 1 Tablespoon
Poppy Seed: 1 tablespoon
Shahi Jeera(Black Cumin): 1 teaspoon
Black Pepper: 6-7 no.
Javitri (Mace):
Clove: 5-6 no.
Methy (Fenugreek): 1/2 teaspoon
Chutney dal (Fried Gram): 1 tablespoon
Star anise: 1 no.
Cinnamon: 1” piece
Garlic pods: 1 no.
Ginger: 2 teaspoon (paste)
Curd: 2 tablespoon.
Ingredients: For seasoning:
Mustard Seed: 1 teaspoon.
Green Chilli: 2-3 no.
Ginger Julian: 1 teaspoon
Oil: 100 ml.
Onion: 1no.(thinly sliced)

Preparation:

Clean and wash mutton, keep aside.
Dry roast Poppyseed and coconut, keep aside.
Roast other spices with 1/4 teaspoon of oil, let it cool for few minutes.
Chop onion into slices, fry on high flame for couple of minutes or until translucent. Keep aside.
Grind fried masala along with fried onion,
Take a mixing bowl; marinate Mutton with Curd and ginger- garlic paste, keep aside for 20-30 minutes.

Method:

Cook marinated mutton for half an hour on medium flame (better to cook in earthen pot, add some water while cooking if needed); lower the flame, continue to cook for another 30-40 minutes or until done.

Seasoning:

Heat the oil in a wok/ Frypan; when starts to smoke, add mustard seed, sputter for few seconds, add green chilli and onion, stir fry on high flame for couple of minutes, add salt, turmeric powder and wet masala paste .
Reduce the flame, continue to fry masala for about 4-5 minutes; add cooked mutton. Fry mutton until desire consistency reaches or liquid dries up.
Add Garam masala powder, ghee and ginger Julian.
Serve with hot chapati.