Goan Mutton Sukhem with Neer Dosa

Instructions

1. 1

   Pressure Cook the Mutton

   • In a pressure cooker, combine the mutton pieces, ginger-garlic paste, 0.5 tsp of turmeric powder, and 1 tsp of salt.
   • Pour in 1 cup of water and mix everything well to coat the mutton.
   • Secure the lid and pressure cook on medium heat for 5-6 whistles, or for approximately 20-25 minutes, until the mutton is tender and cooked through.
   • Allow the pressure to release naturally. Once safe, open the cooker. Strain the mutton, reserving both the cooked mutton pieces and the flavorful stock separately.
2. 2

   Roast the Coconut and Spices

   • While the mutton cooks, heat a heavy-bottomed pan or kadai over low-medium heat.
   • Add the coriander seeds, cumin seeds, black peppercorns, cloves, and cinnamon stick. Dry roast for 1-2 minutes, stirring constantly, until they release a fragrant aroma.
   • Add the dried red chilies and continue to roast for another 30-45 seconds. Immediately remove all the spices from the pan and set aside to cool.
   • In the same pan, add the grated coconut. Roast on low heat, stirring continuously for 5-7 minutes, until it turns a uniform, deep golden-brown color. This step is crucial for the authentic flavor, so be patient and avoid burning it.
3. 3

   Grind the Sukhem Masala

   • Once the roasted spices and coconut have cooled down completely, transfer them to a grinder jar.
   • Add the tamarind paste and the remaining 0.25 tsp of turmeric powder.
   • Grind to a coarse paste. Add 1-2 tablespoons of water, or a little of the reserved mutton stock, only if necessary to facilitate grinding. The texture should not be perfectly smooth.
4. 4

   Assemble the Mutton Sukhem

   • Heat the oil in the same pan or kadai over medium heat.
   • Add the thinly sliced onions and sauté for 8-10 minutes, until they are soft and have turned a deep golden brown.
   • Add the ground sukhem masala paste to the pan. Cook for 5-6 minutes, stirring frequently, until the raw smell disappears and you see oil beginning to separate from the masala.
   • Add the cooked mutton pieces and mix thoroughly, ensuring each piece is well-coated with the masala.
   • Sauté the mutton in the masala for 5-7 minutes, allowing the flavors to meld.
   • If the mixture becomes too dry, add a few tablespoons of the reserved mutton stock to reach a semi-dry consistency. The dish should coat the mutton pieces without being a runny gravy.
   • Taste and adjust the seasoning, adding the remaining 0.5 tsp of salt or more if needed.
5. 5

   Garnish and Serve

   • Turn off the heat and garnish generously with freshly chopped coriander leaves.
   • Let the Mutton Sukhem rest for at least 15-20 minutes before serving to allow the flavors to deepen.
   • Serve hot with Goan pav (bread rolls), chapati, or steamed rice.