In olden days while cooking mutton on special occasions two dishes used to be cooked. One suke mutton with less number of bones and mutton curry with bony meat pieces. Still this custom is followed in many places.
Preparation time: 45 minutes
Cooking time: 1 hour -1 ¼ hours
Servings: 6-8
1 kg mutton on bones
8+8 cloves garlic
1” + 1” ginger
1-3 green chillies (as per taste)
¼ + ¼ cup chopped coriander leaves
½ teaspoon turmeric powder
½ teaspoon + ½ teaspoon garam masala
2 tablespoons curds
Salt to taste
1 tablespoon + 6 tablespoons oil
½ cup sliced onion
1 cup grated desiccated coconut
100 ml water
1 cup finely chopped onion
4-5 teaspoons chilli powder (or as per taste)
Cut the mutton in about 1 ½” pieces. Wash with water and drain.
Grind together 8 cloves garlic,1” piece ginger.
Grind together 8 cloves garlic, 1” piece ginger, green chillies,1/4cup coriander leaves.
Mix together turmeric powder,1/2teaspoon garam masala, the ground paste of garlic ,ginger.
green chillies , coriander leaves;1 teaspoon salt and curds .Add mutton to the mixture .Mix
thoroughly and marinade for 30 minutes.
Heat 1 tablespoon oil in a pan on medium heat Add sliced onion and sauté. When onion
starts browning add the desiccated coconut and stir fry further on low heat, till the coconut is
uniformly light brown in colour. Cool the mixture .Add coriander leaves and grind coarsely.
Add only 100ml water to facilitate grinding.
1. In a pan heat oil on medium heat add chopped onion .Stir fry till colour is changing to
brownish. Add chilli powder and stir for a minute .Add the marinated mutton, increase the
heat to medium high and stir fry till the mutton pieces appear a bit swollen .
2. Lower the heat. Cover the pan with tight fitting lid. Do not add any water. Allow the
mutton to cook in its own juices, stirring occasionally.(Pour some water on the lid)
3. When mutton is cooked i.e. the mutton piece yields to the pressure of the stirring
spoon, add the onion coconut ground paste. Stir in the paste and simmer for 4-5 minutes.
4. Stir in the ½ teaspoon garam masala. Serve with any type of bread with onion slices and
lemon wedges on the side
