Sunday, March 14, 2010

Mutton Sukka/Chukka Fry…!!

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Hi dear friends and readers..Hope you all are doing great in lives and enjoying the onset of spring..Here we are having some real bright sunny days but the chill in the air is still hanging on and does seem to be very adamant to go still clinging on to our jackets n sweaters..I cant really wait to see Spring in full fragrant bloom with some good warmth in air..:)
I’ve been again away for long ,with a busy month ,hectic on work side..But made up my mind that will sneak some time n post this weekend..Thanks a lot for all your comments and wishes friends..:)..We have daylight savings starting today,which is total crap(only when we lose one hour..its great the other way..;) ) and so I slept in one more hour..:D,and its already creeping into my brain that this is SUNDAY which is bound to end in no time and Monday is here..:(,you see am not in the best of my moods..sigh..!..Weekends always seems to fly..We have been seeing a lot of movies recently..and saw Alice in Wonderland n Shutter Island in the past week..While the former was just a 3D pie with nothing else to much toot about,Shutter Island was bloody frickin’ awesome..!!We are still in its hangover ..:)..I used to be the biggest fan in the whole world ,of DiCaprio when I was 14,and it was a pleasure to see him rise to one class level as an actor in this movie,even if its after 10 years..!
So so much bla bla for today..:)..I have this Mutton Sukka or chukka to share with you..I am still not sure if its a north Indian or south Indian dish..Because I have seen both Marathi’s n Tamilians claiming for its origin..Whatever,we just need to gorge into it,right..?..I have been getting quite some recipe requests lately and this dish is one among them..Talking about recipe requests,I would like to share this small concern..I always get mails from unknown readers,sometimes big mails,requesting for doubt clarifications and recipe requests and likes..It always gives me great pleasure to see such mails from my readers,and always make it a point to find some time to get back to them with all what they asked for.But mostly what happens is these people who sends me these long mails,never responds after they get their replies..:P..It seems to be  common human behavior,but its a nice human courtesy to say a ‘thanks’ to people who take time for you in their lives..c’mon we all are busy in this world and if you have time to send long mails with questions,you obviously do have time for a thank you too..:)
Coming back,I tasted Mutton Sukka ,sometime back in a restaurant here and really loved it and decided to recreate it..I could make out that they had used the common complex Indian spices and had also bits of fried coconut sticking on to it.So I made this with all that in mind,would say a variation of my Chicken Chettinad preparation..:)
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1 pound lamb/Goat/Mutton(1/2 kg)

1 tsp turmeric
1 tsp Pepper corns crushed

2 bay leaves

3 fat cloves of garlic
2 inch ginger chopped finely

1-1.5 tsp peppercorns

4 dry chillies
1 tbsp coriander seeds
1 inch cinnamon
2 cardamom

3 cloves

1 small star anise

1 tsp poppy

1 tsp cumin seeds

1.5 tsp fennel seeds

3/4 C fresh grated coconut

Handful of Curry leaves

1 C Onion slices

2 -3 Tbsp lemon juice
Minced Cilantro




Cook the lamb/mutton with salt,turmeric,pepper n bay leaves.Drain fat off top n keep aside.

In a pan,heat a tsp of ghee/coconut oil(oil of your choice) and fry all the ginger,garlic n whole spices with some curry leaves and keep aside.When cooled,grind it to a fine paste.

In the same pan,dry roast the coconut till brownish black n keep aside.

In a kadai,heat oil/ghee and sauté onions n curry leaves with salt,till soft.

Add the lamb and the ground paste and sauté well till all moisture is gone n gravy is thick .
Pop in the fried coconut n fry in high for a while till the gravy starts sticking to the pieces.Adjust salt.

Drizzle some oil/curry leaves n mix.

Sprinkle lime juice n cilantro n roasted kasuri methi n serve ..!

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Verdict: Really awesome..:)..Hands down,favorite of all of my lamb preparations..I like the combo of all those Indian spices,which may be really strong for some..and the bits of fried coconut is the star of this dish.It add this subtle sweetness,and amazing crunch with juicy meat.When roasted for long,all these gets coated on to the pieces and makes this dish divine..The pics don't at all do justice to the dish..Harsh light blinded the beauty and I was too hungry at that late lunch time to adjust the settings..So ,don't go for that and give this a try..:)

Have a great week ahead ..!!:)

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