Ajadina maasa (meat) is a traditional, flavourful & exotic signature dish of Mangaluru made with basic ingredients and freshly roasted spices & coconut. And I am trying my best to keep this tradition alive through my blog so that the future generation is aware of these classic recipes. Mutton is a rarity in our house as my Sunday special includes more of chicken dishes.... had cooked it recently for a family friend who loves Mangalorean cuisine (especially my MILs exotic dishes). The recipe can be made with both lamb and goat meat....I have used goat mutton. The mutton chunks are pressure cooked with chopped onions, tomatoes, ginger garlic, green chillies, herbs and freshly ground masala. The next best thing in the mutton sukka is the potato which is super tender but retains its shape! This spicy mutton dish is perfect for a Sunday lunch and goes well with Neer dosa, Set dosa, Idlis, Ghee rice, idiyappams ... the choice is endless. This weekend when you are stuck with the dilemma of what should you cook for your family, give this coastal preparation from Mangalore a try and I am sure your dear ones would be in for a pleasant surprise. Hope you give this recipe a try and relish the mutton sukka with your family more often.
Ingredients :
1 kg mutton with bones medium cut (cleaned)
2-3 medium potatoes quartered
3 medium tomatoes chopped
1 large onion sliced
4-5 green chillies slit
2 sprigs curry leaves
2-3 sprigs mint leaves
handful of coriander leaves
1/2 cup fresh grated coconut ( roasted )
salt to taste
2 tblsp oil
1/2 tsp mustard seeds
Juice of 1 lime
First masala :
8-10 bedagi chillies
2 tblsp coriander seeds
1 tblsp cumin seeds
1 tsp mustard seeds
5-6 fenugreek seeds
1 tsp turmeric powder
4-5 cloves / lavang
1 tej patta
1 inch piece cinnamon / dalchini
7-8 black pepper corns
1/2 tsp fennel seeds
2 big masala cardamom (inner seeds)
2 green cardamom (inner seeds)
2 tsp oil
Second masala :
1 large onion sliced
6 cloves garlic
1 inch piece ginger
1 tblsp poppy seeds
small marble sized tamarind
Method :
1. Heat 1 tsp oil in a pan and roast the 1st masala spices one by one ( starting with bedagi chillies). Once roasted keep aside to cool. Transfer to a blender and grind to a fine powder.
2. In the same pan add 1 tsp oil... saute onions, garlic, ginger till golden. Add poppy seeds and roast for few seconds.
3. Transfer this to the powdered spices and grind to a smooth paste along with tamarind, turmeric and little water.
4. In a pressure cooker heat 2 tblsp oil, add 1/2 tsp mustard seeds and when they splutter add curry leaves, sliced onion, green chillies and saute for some time.
5. Add the chopped tomatoes and saute till they are soft.
6. Now add the cleaned mutton pieces, potatoes, chopped mint & coriander leaves and mix well.
7. Add in the ground masala, lime juice, salt and half a cup of water. Mix well and cook for 6-7 whistles (depending on the mutton)
8. Once pressure has released, open & check salt and seasonings and also if the mutton is cooked ... lastly add the coconut and simmer for 3-4 minutes.
9. Ready to be served. I am sure you all will love this dish.
1 kg mutton with bones medium cut (cleaned)
2-3 medium potatoes quartered
3 medium tomatoes chopped
1 large onion sliced
4-5 green chillies slit
2 sprigs curry leaves
2-3 sprigs mint leaves
handful of coriander leaves
1/2 cup fresh grated coconut ( roasted )
salt to taste
2 tblsp oil
1/2 tsp mustard seeds
Juice of 1 lime
First masala :
8-10 bedagi chillies
2 tblsp coriander seeds
1 tblsp cumin seeds
1 tsp mustard seeds
5-6 fenugreek seeds
1 tsp turmeric powder
4-5 cloves / lavang
1 tej patta
1 inch piece cinnamon / dalchini
7-8 black pepper corns
1/2 tsp fennel seeds
2 big masala cardamom (inner seeds)
2 green cardamom (inner seeds)
2 tsp oil
Second masala :
1 large onion sliced
6 cloves garlic
1 inch piece ginger
1 tblsp poppy seeds
small marble sized tamarind
Method :
1. Heat 1 tsp oil in a pan and roast the 1st masala spices one by one ( starting with bedagi chillies). Once roasted keep aside to cool. Transfer to a blender and grind to a fine powder.
2. In the same pan add 1 tsp oil... saute onions, garlic, ginger till golden. Add poppy seeds and roast for few seconds.
3. Transfer this to the powdered spices and grind to a smooth paste along with tamarind, turmeric and little water.
4. In a pressure cooker heat 2 tblsp oil, add 1/2 tsp mustard seeds and when they splutter add curry leaves, sliced onion, green chillies and saute for some time.
5. Add the chopped tomatoes and saute till they are soft.
6. Now add the cleaned mutton pieces, potatoes, chopped mint & coriander leaves and mix well.
7. Add in the ground masala, lime juice, salt and half a cup of water. Mix well and cook for 6-7 whistles (depending on the mutton)
8. Once pressure has released, open & check salt and seasonings and also if the mutton is cooked ... lastly add the coconut and simmer for 3-4 minutes.
9. Ready to be served. I am sure you all will love this dish.
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