Malvani Sukha Mutton2014-10-27
- Yield : 1 KG
- Servings : 6
- Prep Time : 45m
- Cook Time : 40m
- Ready In : 1:35 h
A Perfect Recipe for Mutton Lovers
Malvani Sukha Mutton – the moment I read this recipe in one of the old recipe books that I found, I was sure it’ll be a winner. The blend of spices brings the dish a delightful flavour and you can serve the Malvani Sukha Mutton with Bhakri (flatbread made of Bajra or Jowari), Thecha (a very hot paste of garlic and dried red chillies) and raw onions. To balance the heat of this dish, I always serve this with Buttermilk and Varan (Dal made the Maharashtrian way)
Coconut oil makes this dish tastes better so I used coconut oil in this recipe. However, you can use any refined oil. The CKP Garam masala is simple to make. Click here to know how to make it.
Malvan being a coastal area in Konkan, it has its own distinct way of cooking food. Malvani cuisine uses coconut liberally in various forms such as grated, dry grated, fried, coconut paste and coconut milk. Many masalas have dried red chilies and other spices like coriander seeds, peppercorns, cumin, cardamom, ginger, garlic, etc. Source: Wikipedia
- Mutton - 1 kg
- Turmeric Powder - 1/2 Tsp
- Asafoetida (Hing) 1 Tsp
- Ginger paste 1 Tbsp
- Garlic paste 1 Tbsp
- Onion chopped 4 medium sized
- Garam masala 1.5 Tsp
- Dry dessicated coconut 5 Tsp
- Dried whole red chillies 4-5 (depends on your taste. If you like it less hot, use only 2)
- Bay leaf 4
- Cinnamon stick 2 1"pieces
- Oil (preferably coconut oil) - 80ml or 8 Tbsp
- CKP Garam Masala 4-5 Tbsp
Grind together dry desiccated coconut and dried red chillies and keep it aside. Marinate the mutton for 45 minutes with Turmeric, Asafoetida, Salt, Ginger paste and Garlic paste.
In a pressure pan, heat oil, add bay leaf, 1 cinnamon stick, chopped onions and fry till onions get translucent. Add the mutton and fry on high heat for about 10 minutes so that its juices get sealed.
Add about a cup of water and let the mutton simmer on slow gas mark for about 10 minutes after the first whistle. After 10 minutes, let the pressure drop and open the pressure pan.
Put the pressure pan back on the stove. By this time the mutton is about 50% done. Add the coconut dried red chilly powder and 4-5 Tsp of CKP garam masala, stir the contents, let it simmer for about 2-3 minutes. Add 20ml or so of warm water and close the lid of the pressure pan. Cook it on pressure for another 15 minutes after the first whistle.
After the pressure drops, open the pan, let the remaining water evaporate, stir the contents carefully without breaking the mutton pieces. Add 1 Tsp of garam masala, Taste for red chilli and salt content and add more if required.
Garnish the dish with coriander.
Serve with hot Bhakri, Thecha, raw onions and a glass of buttermilk.
I run my own software company, SANIsoft as it’s CEO. After long hours at work, I find cooking incredibly therapeutic. After all, there is nothing more relaxing than cooking up a meal to soothe the body, mind and Soul.
The idea for Swati’s Kitchen came about one day as I was chronicling one of my recipes for a dear friend. So here you will see my recipes and tips and tricks for making easy, rewarding and mouthwatering delights.