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Mutton Sukha By Chef Ajay Chopra
Mutton Sukha
Mutton Sukha is a dry meat-based dish. Chef Ajay Chopra shares the recipe for this spicy dish.
Read MoreServes
3
Cooking Time
10-20 Min
Meal Type
Preparation Time
10-15 Min
Difficulty
MEDIUM
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INGREDIENTS
For Mutton Sukha
mutton
2 bay leaves
1 star anise
1/2 tsp black peppercorns
3-4 cloves
1/2 inch cinnamon stick
3-4 dried red chillies
1 tbsp coriander seeds
2 tsp cumin seeds
2 tsp fennel seeds
a pinch fenugreek seeds
1 heaped tbsp poppy seeds/ khus khus
1 heaped tbsp sesame seeds
4 tbsp desiccated coconut
ginger
green chilli
3 onions, chopped
ginger garlic paste
lavangi mirchi
turmeric powder
bedgi chilli powder
corinader powder
cumin powder
ghee
coriander leaves
PREPARATION
- First dry roast some masalas - coriander seeds, fennel seeds, poppy seeds, fenugreek seeds, cumin seeds, star anise, cinnamon stick, cloves, black peppercorn, white sesame seeds, bay leaf.
1
- Fine grind this roasted masala.
2
- To make vatan, in a mixer bowl take coriander leaves, green chillies, ginger, grated dry coconut, and roasted masala powder.
3
- Marinate the pieces of mutton with this paste. Keep it aside for 2-3 hours
4
- In a pan, pour peanut oil add chopped onions. Once the onions are golden brown, add marinated mutton.
5
- Add grounded paste of ginger and garlic. Next add bedki and kashmiri red chilli powder into the pan.
6
- Add cumin powder, coconut powder, and mutton stock.
7
- Cover the pan and let it cook.
8
- Top it with fresh coriander leaves.
9
STEP BY STEP
Mutton Sukha or Mutton Sukka is a dry meat-based dish. The term ‘sukka’ or ‘sukha’ means dry. This dry mutton is prepared in myriad ways in different Indian states. Here, the chef makes Mutton Sukha in Maharashtrian style.
In this recipe, the chef marinates the mutton pieces in a special vatan or dry coconut paste. It is then cooked with an assortment of spices till they are tender. The oil used is groundnut oil which gives this mutton its unique flavour.
The delicious and mouth-watering Mutton Sukha can be eaten any way you want. Being a dry dish, it can be served as a starter at parties, while you can have it with with rasam and rice for lunch or dinner.
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