"Sukka Mutton or Dry Mutton as it’s popularly known as is a spicy Maharashtrian dish. It’s easy to make and can be really tasty and delicious if prepared properly. Now don’t just eat, watch and learn this recipe of preparing Sukka Mutton or Dry Mutton at home and make one of the most delicious dishes right in your kitchen and surprise your friends and family.
It's best served with Vade! In this video Madhura shows us how to make Sukkha Dry Mutton in the best and quickest way!
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Ingredients:
For Mutton Sukka:
• 1 tsp Oil
• 1/2 cup Finely chopped Onion
• 1 tsp Ginger-Garlic paste
• 1/4 tsp Turmeric powder
• 375 gm Mutton
• 3 Glasses Water
• Salt
• 2 tsp Oil
• 1 cup Finely chopped Onion
• 1 tbsp Kanda Lasoon masala
• 1 tsp Bedgi mirch powder
• Salt to taste
For Tambda Rassa:
• 2 Onions
• 1 tsp Cumin seeds
• 1 tbsp Sesame seeds
• 1/2 cup Dry Coconut
• 5-6 Garlic cloves
• 1 tsp Ginger pieces
• Coriander leaves
• 1 tbsp Kanda Lasoon masala
• 1 tsp Bedgi Mirch powder
• Salt
Method:
For Mutton Sukka:
• Heat up oil in cooker.
• Add finely chopped onion and fry until it gets light golden color.
• Add ginger garlic paste and turmeric powder. Fry for about a
minute.
• Take mutton and wash it really good with water for about 3-4
times.
• Add mutton and mix well.
• Add water and mix well.
• Add a little salt and mix well.
• Close the lid and cook on medium heat until 7-8 whistles.
• For making masala, roast onion and coconut directly on gas heat.
• Remove the grates and spread an aluminium foil under the
burner.
• So that if anything spills, it spills on the foil and gas remains
clean.
• Put the coconut directly on the burner and roast it really good
from all sides until it turns blackish.
• You also can put jali on which we make fulka and roast coconut
by putting it on jail.
• Put onion on burner and roast it from all sides really good until it
turns blackish.
• When the gas is turned off and cools down, remove the foil and p
t it in dust bin. You don’t have to clean the gas.
• You can cut the onion and coconut and roast them in a pan.
• Heat up tadka kadhai and add sesame seeds.
• Roast them until they turn nice golden.
• In the same pan add cumin seeds and roast these too.
• Chop the coconut into pieces.
• Remove the black skin of onion and cut them into pieces too.
• Transfer the roasted coconut, onion, cumin seeds, sesame seeds,
garlic cloves, ginger and coriander leaves into blender pot.
• Blend the mixture into fine paste. Vatan or masala is already.
• Take the cooker and remove its lid.
• Take out mutton pieces into a bowl. You can let some pieces be
in the stock if you want.
• We will be making tambda rassa from this stock only.
• Heat up oil in a pan.
• Add finely chopped onion and fry until it gets nice golden color.
• Add vatan or masala, kanda lasoon masala and begdi mirch
powder.
• Mix well and fry until it releases oil.
• Add salt to taste. We have added salt while cooking mutton. So
add salt carefully.
• Mix well and add cooked mutton. Mix well.
• Mutton pieces should get nice coating of masala.
• Fry spices and mutton together on medium heat for about 5-7
minutes. Mutton sukka is already.
For making tambda rassa:
• Turn on the gas and put the cooker having stock on it.
• Add 1 tbsp vatan or masala in it.
• Add kanda lasoon masala, bedgi mirch powder.
• Add salt to taste. We have added salt while cooking mutton and
kanda lasoon masala also contains salt. So add salt carefully.
• Mix well and boil this stock for about 15-20 minutes until it gets
nice tavang of oil.
• Tambsa rassa is already.
• You can serve sukka mutton and tambda rassa with jawar bhakri.
Tips:
• Cook mutton on medium heat only. If you cook mutton on high
heat, mutton won’t be properly cooked.
• If you have kids at home, then mutton stock is really good and
healthy for them. So keep some stock and mutton pieces aside
for them.
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