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Mutton sukka fry (Meat fry) Recipe

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Mutton sukka is very spicy, hot and tasty dish. Done quicky, enjoy!!! Mutton sukka fry (Meat fry) picture

Summary

Preparation Time10 MinCooking Time45 Min

Ready In55 MinDifficulty LevelEasy

Health IndexHealthyServings4

CuisineIndianCourseSide Dish

TasteSpicySpecialityWine Pairing

Main IngredientMeatInterest GroupExotic

Ingredients

1. Mutton- 1/4 kg,

2. Onion- 1,

3. Tomato- 2,

4. Garlic- 2-3,

5. Ginger paste- ¼ tspn,

6. Chilli powder- 1½ tspn,

7. Coriander powder- ¼ tspn,

8 . Turmeric powder- a pinch,

9. Cinnamon- 1 inch stick,

10. Cloves- 3,

11. Cardamom- 2,

12. Curry leaves- few,

13. Black pepper- 1 tspn,

14. Fennel seeds - 1 tspn,

15. Cumin seeds- ½ tspn,

16. Salt and Oil- as required.

Directions

1. Cook Mutton, Onion, Tomato, Garlic, Ginger paste, Chilli powder, turmeric powder, Coriander powder and Salt. (If you cook in a pressure cooker, Mutton will be done in 4 to 5 whistles). Make sure that mutton is well cooked.
2. Heat a pan and roast Cinnamon, Cloves, Cardamom, fennel seeds, Black pepper, Cumin seeds without Oil till it gets little brown.
3. Grind the fried items.
4. Heat Oil in a pan. Add Curry leaves, cooked Mutton (in step1) along with water you used to cook mutton and the grounded items. Fry till the water evaporates. Again fry for 4-5 minutes and sever hot.
5. Garnish with fresh cilantro.
Serve hot with rice, chapati/roti.

Comments

Comments: 7 | Add a Comment

srividya76 says :

Nice recipe Sanghi! Thank you shanthi for sharing wonderful information on Cardamom.

Posted on: 3 November 2008 - 1:47pm

Sanghi says :

Thanks srividya.

Posted on: 3 November 2008 - 7:53pm

shantihhh says :

Thanks for the info. I also have mainly used green cardamon, but recently I made a recipe that called for black cardamon which I have never used and didn't have on hand. I substituted with the Thai small round cardamon pods, pounded removed the "husks" and well very bland flavour. Green pods are significantly superior in fragrance to the yellow or white bleached ones. Indian cardamon is far better than the common one here in the US from Guatamala. I always buy at the Indian markets who import fresh spices and very fragrant green cardamon, but they do have white and black cardamon. Black cardamom (or brown cardamom) is a collective name of several cardamom related plants growing in mountains from Central Africa to Vietnam. Most frequently, the Nepalese cardamom is traded in the West. This spice’s taste differs drastically from that of green cardamom; neither can act as a substitute for the other. Thai cardamon is small, white and round (Amomum krervanh). Shanti/Mary-Anne

Posted on: 31 October 2008 - 5:51pm

Sanghi says :

Thanks Shanti, so much about cardomom?! Very informative!!

Posted on: 31 October 2008 - 8:30pm

Sanghi says :

Hi Shanti, I will use only green cardomom for all my dishes. As sounding wonderful, it would taste wonderful too. Thanks for your comments. Do try out !!

Posted on: 30 October 2008 - 7:54pm

shantihhh says :

This sounds wonderful! Do you use white, green or black cardamon? I recently bought some white round Thai cardamon-but not much taste. Shanti/Mary-Anne