Mutton Sukhem - Green Masala

Mutton Sukhem - Green Masala

I had no idea of what I wanted to make when I started out with this dish. I kind of let it shape itself, and ended up with a dish that I was quite pleased with. It was named by a member of our Traditional Goan Foodies group, and here is how it all came together. I hope that you try it out someday. You might just enjoy it as much as I did!

Marinating Ingredients:
1 kilogram Mutton (Goat), cut in 1" chunks.
1 teaspoon salt
3 teaspoons garam masala (spicy, if available)


Other Ingredients:
2 large onions (1 chopped and 1 sliced)
5 medium potatoes (quartered and steamed)
2 tomatoes (cut into large chunks)
3 - 4 tablespoons green masala (green masala recipe)
3 - 4 green chilies (slit in half)
2 inch ginger (sliced)
5 cloves garlic (sliced)
12 curry leaves
salt to taste
oil/ghee for frying


Directions:
1. Prep your ingredients and spices before you begin to save time while cooking.



2. Mix the meat with the garam masala and salt and keep aside to marinate for an hour.



3. Heat some oil in a pressure cooker or pan, and saute the chopped onion.



4. Add the meat to the cooker and let it sear on high heat.



5. Once the meat starts to brown and release it's juices, cover the pressure cooker and let it cook for two whistles on medium heat. If using a regular pot/pan, cover and let the meat cook for around 25-30 minutes.



6. Once cooked, remove the meat from the "gravy" and keep aside. Retain the gravy for later use.



7. Heat a pan and add a couple tablespoons of ghee to it.



8. Add in the sliced onion, followed by the ginger, garlic and curry leaves. Stir fry them for a minute or two.



9. Next add in the green chilies and follow that with the green masala. Stir fry for another couple minutes.



10. Once the onions are fried and the masala starts to dry out, add in the chopped tomatoes.



11. The cooked meat goes in next. Mix it well, and let the masala coat the meat thoroughly.



12. If the meat is too dry, you can add in some of the gravy that was saved after the initial cooking.



13. Add the potatoes to the pan and mix them in.



14. Mix it well, and taste for salt. You can add in a tablespoon of vinegar for a flavour boost a minute or two before turning off the heat.



15. Garnish with fresh chopped coriander/cilantro and serve hot with bread.

Enjoy!

Please feel free to reach out to me with feedback and/or suggestions at ddsouza@gmail.com

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