My mom specialised in cooking non-veg. I learned most of the mutton and fish recipes from her. I posted how to do Mutton Kuruma for idly, dosa. This recipe is particularly for rice. I made it as a thick gravy but the same procedure is to be followed for mutton sukka too. I didn't evaporated the entire water content inorder to mix it with rice. If you are looking for dry version then you have to cook for little more time so that all the water content in the gravy gets evaporated.
Ingredients:
- Main Ingredients:
- Mutton - 1/2 kg
- Onion - 15
- Ginger garlic paste - 1&1/2tbsp
- Red chilly powder - 1 tsp
- Coriander powder - 2 tsp
- Turmeric powder - 1/4 tsp
- Roasted gram -2 tbsp
- Lemon - 1/2 slice
- Butter - 2 tbsp
- Oil - 2 tbsp
- Salt to taste
- For Grinding:
- Garlic - 6
- Cumin seeds - 1tsp
- Peppercorns - 1 tsp
- For Tempering:
- Bay leaves
- Cinnamon sticks - 1 inch
- cloves - 2
- Cardamom - 1
- Cumin Seeds - 1/2 tsp
Preparations:
- Marinate mutton in turmeric powder and lemon.
- Crush the ingredients mentioned under for grinding using mortar and pestle or grind in mixie without adding water.
- Powder roasted gram.
Cooking Instructions:
- Heat a pressure cooker and add oil.
- Add the ingredients for tempering one after the other.
- Add onion and saute till translucent.
- Add ginger garlic paste and saute till raw smell goes.
- Add marinated mutton,salt and half cup of water. Stir it nicely.
- Cook for 5 to 6 whistles. (Instant pot- Manual 15 mins)
- Heat a pan and add butter.
- Once butter melts add the crushed garlic pepper mixture.
- Add Red chilly powder,turmeric powder and coriander powder. Immediately add the cooked mutton along with the water remained.
- Allow the water content to evaporate.
- Add the powdered roasted gram. Cook in medium flame till you reach the consistency needed.
- Serve hot with rice. If you make it more dry then the best combo would be sambar rice, rasam rice and even curd rice too.
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