DHABA Mutton Sukka | Mutton Dry | Mutton Varuval | Mutton Chukka
1 kg mutton / lamb / goat
1/2 turmeric powder
1 tsp chilli powder
2 tsp coriander powder
1 tsp salt + extra
1/2 tsp pepper powder, fine
1/2 tsp garam masala
1 tbsp ginger-garlic paste
3 - 4 tbsp lemon juice
3 tbsp Oil
4 - inches ginger, julienne
1/4 cup garlic, chopped
4 green chillies, slit
2 large red onions
1/4 cup curry leaves
1 - 2 tbsp freshly ground pepper
Add mutton, turmeric, chilli powder, coriander powder, salt, pepper powder, garam masala, ginger-garlic paste, lemon juice, and mix very well in a large bowl.
Now transfer the mutton to a pressure cooker and cook for 3 whistles.
Turn off the heat and let the steam go all by itself.
Meanwhile, heat oil in a pan, add ginger, garlic chillies, green chillies and curry leaves, saute until crispy.
Now add in the onions saute for a minute, then add freshly ground pepper and salt.
Mix well and cook for 2 to 3 minutes.
Open the pressure cooker and transfer the cooked mutton into a pan and mix with the onion mixture.
Add in cooked mutton with any juices and cook this on high heat till the muttons browns.
(Add only cooked mutton without any liquid, if you see any liquid in the mutton, then cook that again on high heat until the mutton is dry).
Cook the mutton on high heat until the mutton is dry and brown.