Wednesday, 11 November 2009

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

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
Onion - 2 nos - finely chopped
Garlic - 8 pods, crushed
Curry leaves - 1 sprig
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.

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