Sukka Mutton

I would like to introduce to you the Gem of Kolhapuri cuisine, “Sukka Mutton”. This is one of my favourite meat preparations. There are plenty of restaurants in Kolhapur where you get a Kolhapuri Thali which serves sukka mutton. My favourite place is Shetkari dhaba at Phulewadi, Kolhapur. Sukka mutton or Stir fry goat has to be accompanied by “Tambda Rassa” (Goat Soup). But I will feature that in another post of mine.

Ingredients:

1 Kilo Goat curry pieces or lamb pieces

2 cups of grated coconut

2 medium brown onions sliced

1 teaspoon of poppy seeds

1 tablespoon of Kanda Lasun Masala or red chilli powder

1 ½ tablespoon of garam masala

2 bay leaves

7-8 cloves of garlic

1 inch ginger

½ cup fresh coriander leaves

3 tablespoon of cooking oil

Preparation time: 20 mins

Cooking time: 10 mins

Pressure cook the goat or lamb for 15 minutes and separate the stock from the curry pieces. Store the stock for Tambda Rassa/Goat soup.

In a pan roast the grated coconut until golden brown and set aside. In the same pan add ½ teaspoon of oil and roast 1 sliced brown onion until golden brown.

In a blender blend the coconut, roasted brown onion, fresh coriander, ginger, garlic, garam masala, kanada lasun masala and poppy seeds into a fine paste.

In a pan add cooking oil and once hot add the sliced onion and bay leaves. Saute for 2-3 minutes or until the onion is golden brown. Add the blended paste and saute for 4-5 minutes on medium heat.

Add the curry goat pieces and coat them well with the blended paste. Cover and cook for 4-5 minutes. If you are not pressure cooking them cover and cook on a low flame for 40-50 minutes. Usually this has to be served dry but if you are not cooking the goat or the lamb in a pressure cooker keep adding the separated stock in small amount until the meat cooks and then let the water evaporate to make it dry. Add some meat tenderiser if necessary to make it tender.

This dish is best served with Bhakri but can also be served with hot Rotis.