Mutton Sudwa(roasted) Masala Gokivala....Indian Masala

When buying mutton, one should not only ensure it is fresh and hygienic, also the butcher should carve the meat with appropriate and well defined cuts. This exotic dish has been appreciated by my family when I first cooked it. I’ll list this recipe for you all to enjoy and share. Tell your butcher to carve out 06 lamb/goat chops in a manner that each chop is even and heavy laden with flesh. The total weight of the cops will be approx. 500-600 gms. There is no need to marinate the mutton for this preparation.

You will require the following:

1. 06 mutton chops.
2. 150 gms onion diced fine.
3. ¾ cup beaten curd.
4. Make paste of 6-8 sprigs of fresh coriander, 03 long fresh green chili, 6-7 pods garlic, 1” ginger, 04 green cardamom, 01 tps jeera, 1” stick cinnamon and 03 tps fresh pomegranate (preferable) OR 01 tps dry pomegranate.
5. Salt to taste, 01tps red chili powder, meat Masala, turmeric powder, coriander powder and ½ tps garam Masala.
6. 75 ml cooking oil/ desi ghee.
7. 06 cashew nuts-diced, 10-12 pre-washed resins (kismis) and 03 almonds diced.
8. Water.


Method

1. In a pressure cooker, on medium flame, pour in the cooking oil/desi ghee.
2. As it heats, place in the mutton chops and stir to cover all with the cooking oil.
3. Sprinkle the meat Masala and stir fry till the mutton changes color and starts to brown.
4. Add in the green paste and fry, stiring every now and then to ensure even browning of the mutton.
5. As the mutton attains golden brown color, put in the onion and stir. Add a little salt and stir fry till the onion is transparent. If need be sprinkle few spoons of water to avoid the Masala sticking to the bottom.
6. Flavor now with all the dry Masala and stir to blend.
7. After 02 minutes of frying mix in the curd and blend.
8. Keep frying till the cooking oil floats up. Add in water just enough to drown the mixture. Adjust the salt.
9. Lid the cooker, and pressure cook for 10 minutes. Keep the cooker closed for at least 45 minutes after switching off the flame.
10. Garnish with the diced nuts and serve.

Best with Tandoori roti/ Chapatti/ Light Paratha