November 10, 2005

Beef (or Mutton) Sukha (dry) Fry

Beef (or mutton) sukha fry is a dry preparation of meat. This is quite tasty used as a side dish accompaniment with plain boiled rice, chappathis, or bread. Instead of meat (beef or mutton) pieces, you may use minced meat and make it in the same way. Instead of making it dry, you may omit the last step of stir-frying soon after the cooked meat is added to the seasoning and make the dish with thick gravy.

Bringing the ingredients together...

Beef (or mutton) sukha (dry) fry recipe
Serves – 4
Preparation time – 40 minutes

Ingredients
Beef or Mutton - 1 kg, remove all (or as much as possible) fat from the meat and dice into small pieces
Onions – 2, medium size, coarsely sliced
Ginger – 1 inch piece, finely chopped and crushed
Garlic – 6-8 pods, finely chopped and crushed
Tomatoes – 2, medium size, finely sliced
Green chillies – 3-4, medium size, medium hot, split into half at the stalk end
Salt – 2 teaspoons or to taste
Coriander powder - 2 teaspoons
Turmeric powder - ½ teaspoon

For ground masala powder:
Fennel seeds - 3 teaspoons
Black peppercorns – 8-10
Cinnamon - 1 inch size
Bay leaves – 3, medium size
Cloves - 4
Cardamom – 4

For Seasoning:
Oil – 1 tablespoon
Ghee – 1 tablespoon
Mustard seeds – ½ teaspoon
Onions – 1, medium size, coarsly sliced
Curry leaves – 2 sprig
Lemon juice - 1 teaspoon
Coconut – 1 cup, cut into small pieces (optional)

Preparation:
Grind cardamom, cloves, black peppercorns, bay leaves, and fennel seeds to a fine powder. Mix the meat with the ground masala powder and all other ingredients. Pour enough water over the meat to just cover it completely and braise in a flat-bottomed vessel covered with a fitting lid (or use pressure cooker) for approximately 35-40 minutes over a moderate steady heat or till the meat is tender and no water shows over the meat sauce. If the mixture is rather dry, add a cupful of hot water occasionally to stop them from burning.

Heat a frying pan and pour in the oil and ghee. When very hot, add mustard seeds to splutter taking care not to burn the seeds. Add the remaining chopped onions and saute till the edges of the onions turn brown. Add curry leaves and coconut pieces and saute till light brown. Now add the cooked meat and lemon juice. Stir-fry over moderate heat turning over frequently till all the gravy is dried up and the meat turns in to a very dark brown color. Enjoy beef/mutton sukha fry!
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10 Comments:

Blogger Faffer said...

VKN, you have a great blog there. And good to see South Indian meat recipes. I'm going to try this one soon.

11/11/2005  
Blogger vkn said...

Hi the lonely traveler - thank you my friend. It will be my pleasure to know how this turn out at your kitchen.

11/14/2005  
Blogger interfer--on said...

Can this recipe be tried with mutton??

3/25/2006  
Blogger interfer--on said...

Can this recipe be tried with mutton??

3/25/2006  
Blogger vkn said...

Interferon - yes, sure enough. It is one of the easiest ways to cook mutton too.

3/26/2006  
Blogger Nuleaf said...

Sorry so ask, but does red chilly powder play a part in this? Also, do I need to add any oil for the braising? Apologies, if this sounds lame, but i'm a novice at cooking ...

4/10/2009  
Anonymous Anonymous said...

I love Mutton Sukha...I love this dish. I remember eating the best dish in Kolhapur (Maharashtra). It makes my mouth water.

5/07/2009  
Anonymous MMrecipes said...

I dont know about trying this recipe with beed....but worth a try wit mutton....thanks loved the pictures too

1/08/2010  
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3/25/2010  
Blogger Nandita Debnath said...

Liked it...hope you get time to visit mine :)

http://nanditakitchenrecipe.blogspot.in/

8/22/2012  

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