26 Oct 2012

Curry Leaves Mutton Masala Sukka | கறிவேப்பிலை மட்டன் மசாலா சுக்கா | Goat Meat Sukka

Curry Leaves Mutton Masala Sukka

Ingredients :

Curry Leaves Mutton Masala Sukka Ingredients

Mutton - 250 gm (boneless, chopped 1")
Curry Leaves - 2 stk with its stem
Shallots / Small Onion - 1/2 cup or Onion - 1 no (chopped)
Green Chili - 1 no (chopped)
Red Chili Powder - 1/2 tsp
Pepper - 1/4 tsp
Ginger Garlic Paste - 1 tsp
Bay Leaf - 1 no
Cardamon - 2 pod
Star Anise - 1 no
Cloves - 4 no
Cinnamon Sticks - 2 (2" long)
Oil - 2 tbsp
Salt to taste.

Method :

  • Pressure cook the mutton pieces with a cup of water, turmeric powder and required salt for 1 whistle and 15min in simmer.
  • When all the steam has escaped, open the pressure cooker pan and keep aside.

Steps To Make Curry Leaves Mutton Masala Sukka :
  • Heat oil in a kadai / pan, roast bay leaf, cardamon, cinnamon stick and cloves.
  • Add in onion and curry leaves with its stem, saute until the onion becomes slightly golden brown colour.
  • Add ginger garlic paste and green chili, saute until the raw smell leaves.

  • Now add red chili powder, pepper powder and little salt, saute until the masala raw smell leaves.
  • Add pressure cooked mutton pieces and stir well, cook for about 5min or until the mutton becomes dry (sukka consistency), remove from the flame and ready to serve.

Serving Suggestion : Serve hot with Mutton Curry, Mutton Keema Pulao or Village Style Mutton Bone Curry / Elumbu Kulambu with Simple Rasam

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