Mutton Sukka

I am a cat person. From my mind and heart. I don’t like dogs, and people say that there is a problem with me for thinking like that. But then they also don’t like cats too. For them, cats are selfish and are not loyal like the dogs. I think cats are very human like...they will not come when you call them, they will not snuggle just because you are feeling so...and they will simply not accept your caress attitude if they are not feeling so. Are we not all like this??? But despite all their moody nature...I just cannot ignore these fluffy furry balls when they come to me to sit on my lap or just to sleep with me under the blanket. They make my dress overly furry, they pee on my important things including books and dresses, and they even scratch (not intentional) when I hug them against their will...but I still love them. I can’t come to terms with any dogs, but cats are my life...and I would prefer to be this Cat Lady the rest of my life.

You will find Mutton Sukka in almost every state in the southern part of India. In the Andhra Pradesh, Kerala...Maharashtra. Each of them has a separate variety and taste according to the state’s culture and cuisine. But I like the Maharashtrian Mutton Sukka most...which is very spicy and in a way very similar to the Mutton Kosha we make in Bengal.

I always thought that mutton sukka is very time consuming and laboursome to make...but thankfully it’s not and since you can use the pressure cooker to cook the mutton pieces beforehand, the after works become extremely easy to make. So here you go a Marathi specialty easy enough to cook anytime.

Mutton Sukka

Serves 4

Ingredients:

500gm mutton (I have used boneless. But if you are using mutton on bone, use 650 – 700g.)

1 onion – sliced

1 onion – chopped

5-6 cloves of garlic – roughly chopped

1 inch stick of ginger – roughly chopped

2 bunches of fresh coriander leaves – chopped

3 green cardamoms

3-4 cloves

1 medium cinnamon stick

1 small bay leaf

A little mace (optional)

¼ cup grated coconut

2 tsp turmeric powder

3 tsp red chilli powder

1 tsp cumin powder

1 tsp coriander powder

½ tsp garam masala powder

Salt

2-3 tbsp oil (I have used ghee)

Method:

In a skillet / pan / kadai heat 1 tsp ghee / oil and lightly sauté the sliced onions, roughly chopped up ginger and garlic and the whole garam masalas, i.e. cinnamon stick, green cardamoms, bay leaf, mace  and cloves.

When the onions become slightly coloured add in the chopped or grated coconut to them and fry for another 2-3 minutes.

Once done, grind them to a fine paste with half of the chopped coriander leaves and little water.

In a bowl put all the mutton pieces and add 2 tsp ghee, turmeric powder, red chilli powder, cumin powder, coriander powder, salt and 1 tbsp of the ground paste we prepared.

Mix well and let them marinate for 30-45 minutes.

After 45 minutes, take a pressure cooker and heat up 1 tbsp ghee in that. Then add the chopped onions and sauté till translucent.

When the onions become translucent add the marinated mutton to them and cook covered till the water that the mutton ooze out is completely evaporated.

Immediately add in 4 cups of water to them and cook on pressure till the cooker blows 6-7 whistles. It can take lesser or more time, depending on the quality of meat you are using. You can also slow cook the mutton in kadai / heavy bottomed dutch oven, but this might take 1 - to 1 and ½ hour.

After 6-7 whistles, put off the flame and let the pressure release on its own. Then uncover and pick put the mutton pieces from the cooker.

In a kadai heat up rest of the ghee and add 1 tbsp of the coconut and ginger – garlic paste. Sauté on high heat for 2 minutes (If the masala tends to dry up and stick to the bottom of the pan in the process, add in a dash of water to them), and then add the mutton piece to them with 1 cup of the mutton stock from the cooker.

Cook on medium heat till all the stock is evaporated and a thick gravy is prepared.

Check whether the mutton is cooked through or not. If not then add more of the mutton stock and cook till done.

Taste and adjust the seasoning. Sprinkle the garam masala powder and rest of the chopped coriander leaves over them.

Put off the flame and serve hot with rice / chapatti.