Spicy Mutton Sukka Recipe

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Directions

• Parboil mutton with turmeric powder, salt and bay leaves and drain the water from the mutton and even remove the bay leaf and keep it aside.
• In a pan dry roast ginger, garlic, green chilies, coconut, whole dry red chilies, black peppercorns, poppy seeds, fennel seeds, cumin seeds, cashew nuts and cloves till fragrant and cool and blend to a smooth paste with a little water.
• Heat oil in a deep pan and saute onions till golden brown and add curry leaves and the blended masala paste and cook for 5 minutes on medium flame.
• Add the parboiled mutton and stir continuously.
• Sprinkle a little water on the sides of the pan to prevent burning of the mutton or the masala and cook till the mutton pieces become reddish brown and crisp from outside.
• Adjust the seasoning according to your taste and serve hot with roti.

• Calories: 2186
• Carbohydrates: 92
• Protein: 38.1
• Fat: 185
• Other: 19.3 gm

• If you are using tender meat then do not parboil and slice the meat to about one-centimeter thickness and finish cooking directly.

Meghna Nath