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Mutton Sukka Masala
Many Indians follow an age old tradition of eating only vegetarian food during the month of August. This period is called “Shravan” , “Srabon”, “Avani” in different Indian languages and is marked by the first day of the full moon of the 5th Hindu calendar month. It is marks the arrival of monsoons and is celebrated across India by eating a vegetarian diet and keeping fasts during the period.
Now a friend of mine was celebrating this tradition and wanted to break it with some mutton curry of mine. So I decided to create a simple yet flavorful mutton recipe inspired by the “Sukka” which is a famous Mangalorean or Kori recipe. The spices used are a mix of Manglorean and North Indian but the end goal was to create a mutton curry which reminds you of that. The final outcome was great, it was great and my friend loved it saying he would want to break his fast every time with this curry. I am sharing this recipe here for all of you to try and see if this becomes your fast breaking dish as well .. 😊 It is also an Instant pot recipe and hence makes your cooking job easy.
Do try the recipe and let me know how you like it in the comments below.
Cuisine – Indian, Manglorean
Course – Main course, Entree
Keywords- Indian, Mutton, Goat meat, Masala, Curry, Spice, Tasty, Cooking, Recipe
Prep – 10 mins
Cooking – 65 mins
Ingredients:
3 Tablespoons of mustard oil
2 Onions chopped small
2 Green chilis sliced from the middle
2 Tablespoons of ginger garlic paste
2 Tomatoes chopped small
1 Teaspoon of turmeric powder
½ Teaspoon of red chili powder
1 Teaspoon of cumin powder
2 Teaspoons of coriander powder
2 Teaspoons of curry/meat masala powder
½ Teaspoon of dry mango powder
1 Teaspoon of Kashmiri red chili powder
Fresh chopped mint leaves
Some curry leaves
Salt to taste
2 Lb of mutton or goat meat
½ Bowl of shredded coconut (Frozen works too)
Some fresh cilantro chopped small
Ground Spices-
½ Teaspoon of coriander powder
4 cardamom pods
6 cloves
1 inch of cinnamon stick
1 Teaspoon of shah jeera (caraway seeds)
1 Black cardamom (badi elaichi)
3 Bay leaves
Some mace
1 Star anise
RECIPE :
1. Marinate the mutton with a little oil, turmeric, and red chili powder. Keep it aside while you prepare the gravy in the next steps.
2. In a flat pan, dry roast the coconuts. Turn off and keep aside when they start to turn brown in color.
3. Pour mustard oil in an instant pot and set it to sauté mode, bring it to heat.
4. Toss the ground spices and sauté for 1 minute.
5. Add the onions and sauté until they get golden brown in color.
6. Add the ginger garlic paste and green chilis, sauté for 3 minutes while stirring them.
7. Add the cumin and coriander powder, stir and sauté for 2 minutes.
8. Add the curry/meat powder, dry mango powder and sauté for 2 more minutes.
9. Add the tomatoes, mint leaves, and cook for 5 minutes letting the tomatoes to melt into a gravy.
10. While the tomatoes began to melt, throw the curry leaves and coconut in the pot.
11. Now add the marinated mutton, mix, sauté and cook for 5 minutes.
12. Add 1.5 cups of water, salt to taste, some Kashmiri red chili for color, add any extra spices if necessary (like garam masala ). Close the lid and pressure cook for 40 minutes.
13. Once it’s done, let the pressure release by itself. Open the lid. Throw some fresh cilantro leaves chopped small and serve hot .
Serve it with white rice or Naan..!!
