How to make Malwani Sukka Mutton -
A dry mutton dish cooked in the Malwani style.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless mutton (हड्डी रहित मटन), Dried coconut ( khopra) (खोपरा)
Cuisine : Maharashtrian
Course : Main Course Mutton
For more recipes related to Malwani Sukka Mutton checkout Mutton Curry, Haleem, Kadai Gosht Hussainee, Mutton Khichda . You can also find more Main Course Mutton recipes like Salt And Pepper Crispy Lamb Nawab Kabab Curry Cajun Spiced Mutton Piccata Mutton Razala
Malwani Sukka Mutton Recipe Card
Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.
Prep Time : 11-15 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Malwani Sukka Mutton Recipe
Boneless mutton cut into medium sized pieces 400 grams
Dried coconut ( khopra) grated 1 cup
Turmeric powder ½ teaspoon
Salt to taste
Oil 4 tablespoons
Dried red chillies 4
Cinnamon 1 inch
Black cardamom 1
Cloves 5-6
Poppy seeds (khuskhus/posto) 2 tablespoons
Fennel seeds (saunf) 2 tablespoons
Cumin seeds 1 tablespoon
Green cardamoms 1-2
Caraway seeds (shahi jeera) 1 teaspoon
Dried coconut ( khopra) grated 1 cup
Onions chopped 2 medium
Green chutney (ground fresh coriander, ginger, green chillies an
Black peppercorns 6-8
Method
Step 1
Put mutton in a deep non-stick pan. Add turmeric powder and salt along with 2 cups water, mix and bring to boil. Cover and cook, on low heat, for 10-15 minutes or till mutton is half done.
Step 2
Heat 1 tablespoon oil in a shallow non-stick pan. Add dried red chillies, cinnamon, black cardamom, peppercorns, cloves, poppy seeds, fennel seeds, cumin seeds, green cardamoms and caraway seeds and sauté till fragrant. Add coconut and sauté on low heat till light brown. Remove from heat and cool slightly.
Step 3
Grind the spice-coconut mixture with ½ cup water to a fine paste.
Step 4
Heat the remaining oil in another deep non-stick pan. Add onion and sauté till brown. Add green paste, mix and sauté on high heat for a minute. Add ground paste, mix and sauté on high heat for a minute or till the oil separates.
Step 5
Add mutton mixture, mix, cover and cook on low heat for 15 minutes.
Step 6
Serve hot garnished with lemon slice and a coriander spring.
Nutrition Info
Calories : 2459 Kcal
Carbohydrates : 60.1 gm
Protein : 91.8 gm
Fat : 205.5 gm
Other : Iron- 26.2mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
