Mutton Sukka Varuval:

                         This is a most favorite recipe for all in my home. I learned it from my Mother.  She used to prepare more tasty (as in Hotel Amsavalli , Madurai). Goat meat is better for making varuval than lamb meat. Fresh meat gives more taste and flavor than the frozen one.  

Ingredients:

½ kg Goat meat

3 tsp Ginger Garlic paste

3 tsp Salt

1 Tomato

¼  Cup Coconut extract(milk)

3 tsp Mutton Masala (store bought / homemade)

1 tsp Pepper powder

1 Cinnamon stick

2 Cloves


Mutton masala:

2 tsp Oil

1 tsp Ghee

2 Medium Cinnamons

2 Cloves

3 tsp Coriander seeds

2 tsp Peppercorns

3 tsp Cumin seeds

2 tsp Aniseeds (Sombu)

1 tsp Poppy seeds(Khasa khasa)

8 Dry Red Chilli

Roast it with few drops of oil and powder it.

Preparation:

Pressure cook the mutton with 2 tsp gingergarlic paste ,half salt upto 5 whistles.(Vary according to the mutton)

In a pan add few drops of oil and add cinnamon,cloves,gingergarlic paste.

Then add  chopped tomatoes,salt and cook covered.(2 mins)

Then add the mutton powder(*homemade*)and fry for a while and add the mutton pieces with little broth(Reserve the bone pieces and remaining broth for gravy) and cook covered for 5 mins in medium flame.

When all the water gets absorbed , now add the coconut milk and cook it again for 2 mins.

Then add 1 tsp of ghee and some curry leaves& pepper powder and fry in high flame until all the masalas are well coated on the mutton pieces.

Now the sukka varuval is ready.  

                                      

Note:

If using store bought mutton masala,then add red chilli powder(1 tsp) and coriander powder(1 tsp) to it. (Adjust according to ur taste)

We used to transfer the mutton pieces to a bowl and mix the white rice in the pan with leftover masalas……….Hmmmm very tasty mixed rice. May be U can also try this variety rice J

If u need the gravy in this ,add all the broth and increase the tomato,masala quantity.And before adding ghee,extract the gravy from the mutton and then proceed.

This is one of the special (thick) salna for parottas and chapathi.