Mutton Sukha / Goat Fry

Religion I was raised in calls for me to be a vegetarian. My parents never forced religious boundaries on us and thus I could eat what I wanted outside of my home I have celebrated few Eids at my friend’s house and remember eating delicious mutton sukha.  Later when I had mutton sukha craving’s I couldn’t find a restaurant that served it or a recipe I could trust . I had tried my hand at cooking mutton when I came to USA but earlier attempts were short of disasters. It took me couple of years to figure out that I should use goat and not lamb. So much for my ignorance

            A few days ago my dear friend Guru who is on land these days mentioned about this delicious dish and I had him send me the recipe and picture. I wanted so much to try the recipe out over the weekend, but other things kept me occupied. My next few week ends are planned so before I loose Guru’s email in the sea called my Inbox I save it on my blog.          

 My many thanks to Guru’s aunt who shared her traditional recipe with me and with great efforts wrote the same for me.    

What you need

2.25 Pound mutton (goat)
4.5 tablespoon ghee
Salt to taste
6 medium sized Onions
For the Gravy
50 gm dry red chilli(about 20)
2 Tablespoon coriander seeds / dhania
1Tablespoon cumin seeds/ Jeera
1/4 Teaspoon fenugreek/ methi
1/4 teaspoon black pepper
1 pod Garlic (About 6-8medium cloves)
1/2 Inch Ginger
1/4 Tablespoon Turmeric powder
1 Onion cut into thin long slices
4 cloves
1-2 cardamom
4-5 cashew nuts
A small piece of cinnamon (About 1/2 inch long)
Fry Onion, cinnamon, cloves, cardamom and cashew nuts 1/2 Tablespoon Ghee
Grind all the ingredients for the gravy with this fired mixture to a fine paste with as little water as possible
1 coconut (About 2 cups grated) – ground to coarse paste (with pulse setting of the blender)

How to make
Add 2 tablespoon ghee to pressure cooker
Add 4 onions (cut into thin long slices) and fry slightly to light brown color
Add mutton
Add 1 lemon juice, 2 tomatoes, and salt to taste
Add the ground gravy and pressure cook for 4-5 whistles or till mutton is cooked if cooking in a pan
After mutton is cooked, remove all the pieces from the gravy and keep aside.
Add the ground coconut to the gravy and boil in a different pan
Allow gravy to boil properly till all the water dries up
Now add back mutton pieces.

For TADKA:
Take 2 tablespoon ghee
Add 1 onion and 5 garlic cloves and fry till onion turns dark pink
Add tadka to the cooked mutton

Serves great with steam rice, paratha, dosa, or bread.