Sukha Mutton (Dry Mutton Curry)

I love Mutton / Lamb.  But, try to refrain from them as they are not as healthy.  But, when I get the craving, I have to have that fatty, tender meat. 

My mother-in-law makes a yummy different version of this.  Will learn it from her when she visits us and share it with you.

Ingredients:

• Mutton/Lamb - 2 pounds (Cut into bite size pieces) - I used bone in Lamb.
• 1 medium onion - sliced thin
• Pepper - 1 tea spoon crushed
• Chili powder - 1 tea spoon (add per taste)
• Turmeric powder - 1 tea spoon
• Coriander seeds - 1 table spoon
• Jeera seeds (Cumin seeds) - 1 tea spoon
• Sounph (Fennel seeds) - 1 tea spoon
• Cinnamon powder - 1 tea spoon
• Clove powder - 1 tea spoon
• Ginger paste - 1 tea spoon
• Garlic paste - 1.5 tea spoons
• Olive oil - 1 table spoon
• Cilantro - about 2 table spoons for garnish
• Salt - 1.5 tea spoon (add per taste)
• Lemon Juice - 2 table spoons
• water - 1/4 cup

Method

To a pan on medium heat, add the Olive oil. Once the oil is heated, add the sliced Onion and fry it till translucent.  Keep aside. Now, dry roast the Coriander seeds, Jeera and Sounph. Keep aside. To the blender, add the fried onion, the roasted spices, Turmeric powder, Cinnamon powder, Clove powder, Ginger paste and Garlic paste.  Blend it almost fine with water. 

To a non-stick pan, add the Mutton / Lamb and the masala from the blender.  Add Salt.  Mix it well and let it cook for about 25 minutes or until the Mutton is tender. Take some aside for the non spicy version.  Now, add the Pepper and Chili powder and mix well.  Let it cook for additional 5 minutes.  Open the lid of the pan.  Turn the heat to high and keep stirring until you get the desired consistency.  Add Lemon juice.  Garnish it with Cilantro.  Mutton Sukha is ready to be served.  It tastes good with Fragrant Ghee rice, Roti, Chapati or nan.

Note:

• You can use a pressure cooker for this instead of a non-stick pan.  Cook the Mutton/Lamb until 2 whistles.
• You can also make this with Pork or Beef