BOMBAY STYLE SUKKHA MUTTON
A slow cooked mutton recipe with a blend of minimum spices. Yet very delicious and rustic
- 1kg Mutton (goat/lamb meat) with bone
- 2 large onions sliced
- 2tbsp ginger garlic paste
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tbsp lime juice
- Salt as per taste
- 4 green chillies, chopped
- 7-8 curry leaves
- 1 tsp garam masala powder
- 2 + 2 tbsp cooking oil
- 1/2 cup chopped green coriander
- Cut and clean the mutton into bite size pieces along with the bones. Drain any extra water by rinsing it in a colander.
- Transfer the meat into big bowl. To this add the sliced onions, 1 tsp salt, lime juice,2 tbsp oil oil, red chilli powder and turmeric powder. Mix everything well. Keep it aside for one hour.
- Heat the remaining 2 tbsp oil in a thick bottom pan. Add curry leaves, green chillies and the marinated mutton and mix well. Now cover it with a steel plate and pour 1/2cup water into it. Keep the flame to medium and let the mutton cook undisturbed for 20 mins.
- After 20 mins stir the mutton. Check and adjust salt. Add garam masala and mix well. Cover the lid and add more water, on the lid and cook for another 20 mins.
- After another 20 minutes. Now the water in the meat is dried up little bit, check to see if mutton is cooked. Add chopped coriander and mix.
- It should not be a chewy bite but the meat should fall off the bone, if not cooked so then let it cook for for another 10-15 mins and you are done.
- If you have a thin gravy like curry then fry the mutton on high flame till all the liquid evaporates.
- Garnish with onion rings and some and serve it with hot steamed rice or freshly made rotis.