The term sukka refers to any dry fry. Here in this recipe goat meat(mutton) is being used with spicy masala powders to make this inviting dry fry. This is one of our family sunday special iitem and most of the time it never makes it to the meal table as they will dig in while its still frying in the kadai.
|Ingredients – 1|
|1 pound||Mutton (1/2 kg approx)|
|¼ teaspoon||Turmeric (for marinating)|
|¼ teaspoon||Salt (for marinating)|
|½ teaspoon||Ginger garlic paste(for marinating)|
|¼ teaspoon||Red chilli powder|
|1 & 1/2 cups||Onion medium ( chopped finely)|
|1 cup||Tomatoes (chopped )|
|1 inch||Ginger (crushed)|
|4 cloves||Garlic (crushed)|
|1||Cinnamon (1 inch small)|
|1 teaspoon||Cumin seeds|
|½ teaspoon||Black peppercorns|
|½ teaspoon||Red chili powder|
|3 teaspoons||Coriander powder|
|¼ teaspoon||Turmeric powder|
|20 leaves||Fresh curry leaves|
|1 & 1/2 teaspoons||Salt (or to taste)|
This preparation is elaborate and time consuming, requires a pressure cooker and kadai for better results. Lets proceed in steps..
Step 1: Marinate meat with turmeric, red chili powder, salt and ginger garlic paste for at least 30 minutes.. the more the better. (Table-1)
Step 2: Finely chop the onions, definitely freshly crushed garlic and ginger for the masala part. Grind cloves, cinnamon, cardamom, cumin seeds and black peppercorn to a fine powder and keep aside.
Step 3: Toast the cashews in a tsp of ghee until golden and also splutter the curry leaves along with it in the end and keep both of them aside.
Step 4: In a pressure cooker, combine chopped tomatoes, marinated meat , ground masala powder(cinnamon, cloves, cardamom,cumin and black peppercorns) and water. Pressure cook up to 3 whistles for tender baby goat meat and switch off. Let it rest for the steam to settle.
Step 5: Meanwhile in a kadai, heat oil and fry the finely chopped onions and crushed ginger garlic to golden brown. Add turmeric, red chilli and coriander powder. Fry for another 10 minutes to brown them. Now open the pressure cooker and simmer the meat gravy until it becomes semi thick or until it looses all the liquid. Dump this into the onion mixture and let it shallow fry over medium flame until the gravy rolls up and stick to the meat. At this stage you can decide how dry you need, keep it longer for much crunchy and dark masala, (usually I put it under sim for 20 minutes with occasional tossing and sauteiing0 Add the tasted cashes and curry leaves to finish (last 5 minutes) and finish.
Step 6: Simmering for long time will fill your kitchen with mutton masala aroma and would draw people straight to the stove with a fork. It usually starts as a sampling and testing for salt etc but later will turn as an hot appetizer ultimately emptying your kadai. Try and let me know how fun it was!!
Yield: 1 pound should feed 3 persons but had to get lucky. Normally after cooking the masala rolls up and stick to the meat and quantity yielded will be very less. Meat with bones yields very little.. so try this with boneless goat meat.
Serve as an expensive gourmet starter or with simple rasam or sambar sadham. Out of this world with curd rice. Garnishing with little kasuri methi at the end will add on to the taste and aroma.