Mutton Fugad

Mutton Fugad is the meat version of Chicken Sukka, a traditional Mangalorean recipe. It is best to serve it hot with boiled rice.

Serves 8

Ingredients:

Mutton - 750 gms

Water - 1/2 cup

Onion - 1 no., sliced

Tomato - 1/2 medium size, roughly chopped

Coconut - 1/2 cup grated

Cashewnuts - 1/2 cup, washed.

Ghee for frying  - 1tbsp +1tbsp for seasoning

Salt to taste

Seasoning:

Onion - 2 nos - finely chopped

Garlic - 8 pods, crushed

Curry leaves - 1 sprig

Masala:

Long Red Chillies - 10 nos.

Corriander seeds - 1 tsbp

Jeera - 1/2 tsp

Turmeric pwd. - 1/2 tsp

Khus -khus -1 tsp

Cloves- 2 nos

Cinnamom - 1/2 " piece

Cardamom- 2 nos.

Garlic- 6 cloves

Make a paste of the above Ingredients with 1/2 cup water.

Method of Preparation:

1. Put cleaned and washed mutton into a pressure cooker along with sliced onion, tomato, salt to taste and water. Bring to full pressure on high heat, (i.e. 1 whistle). then lower heat to medium- low and cook till you hear 4 whistles. Let the pressure drop on its own.

2. Heat ghee in a kadai and add the ground masala and fry for 5 mins on medium heat untill the oil separates.

3. Add the cooked mutton with the left over stock and washed cashewnuts. Cook untill most of the water has evaporated.

4. Coarsely grind the coconut in a grinder and add it to the mutton.

5. Heat ghee in a pan and fry curry leaves, crushed garlic and chopped onions till they turn golden brown. Add this to the mutton. Mix well and put off heat. Serve hot.