Mutton sukka

Mutton sukka

• Minced meat - 150 gms
• Onion - 2 nos.
• Tomatoes - 2 nos.
• Green chilli - 2 nos.
• Coriander - 1 bunch
• Coriander seeds (whole) - 2 tsp
• Mint - 1 bunch
• Garlic - 10 pods
• Lemon - 1 no.(big)
• Bajra (flour) - 1 cup.
• Salt to taste

Preparation

• Cut onions, tomatoes, green chillies and garlic pods finely into small pieces.
• Wash minced meat, drain water and keep aside.
• Wash coriander and mint leaves. Drain water and keep aside.
• Squeeze lemon. Keep aside lemon juice.

Method:

1. Mix minced mutton, onions, tomatoes, green chilli, garlic pods, coriander and mint leaves, lemon juice, salt and refrigerate for ½ hour to 1 hour.
2. Just before frying add bajra flour and mix well.
3. Heat oil for frying kebabs.
4. Make the mixed mixture into round shaped balls (lemon size) and slowly drop in the oil.
5. Fry in low flame.
6. Wait for the kebabs to turn light brown.
7. Serve hot with tomato sauce or mint chutney or as a side dish for biryani, fried rice.

Mutton sukka

Mutton sukka

• Mutton - 250 gms (small pieces)
• Onion - 4 nos.
• Tomatoes - 2 nos.
• Turmeric powder - ¼ tsp
• Chilli powder - 2 tsp
• Coriander powder - 4 tsp.
• Mint leaves - 1 bunch.
• Oil - 150 grms.
• Roasted gram - 2 tsp
• Aniseed - 1 tsp
• Cumin seed - 2 tsp
• Black Pepper - 2 tsp.

Preparation

• Cut onions, tomatoes
• Strip mint leaves. Wash, drain water and keep aside.
• Wash mutton. Drain water and keep aside.
• Make coarse powder of aniseed, cumin seed and black pepper.
• Separately powder roasted gram.
• Method:

1. Use a pressure cooker. Add oil and heat
2. Add onions and tomatoes.
3. When it turns soft, add mutton pieces
4. Stir-fry. Add chilli powder, coriander powder and turmeric powder.
5. Add a spoonful of salt and mint leaves too.
6. Add enough water to cover contents.
7. Wait for 3 whistles.
8. Take a pan. Heat 3 tbsp oil.
9. Add gravy and let it turn dry.
10. When water is totally absorbed, add green chilli, powdered aniseed, cumin seeds and black pepper powder. Then add powdered chutney dhal.
11. Mutton sukka is ready. Serve hot with sambar rice, rasam rice or nan and rotis.

Variation:
You can also cook mutton separately and then mix to the gravy and proceed.