Bombay Sukka Mutton

Pathare Prabhus - a community of kshatriyas and rajputs, migrated in the 12th and 13th century to Mumbai (previously known as, Bombay) and became one of the oldest residents of the Mumbai city. Besides making a mark in the Indian history for initiating widow remarriage in the conservative hindu society, the community has more to it than what meets the eye.
Pathare Prabhus were always known for their luxurious lifestyle and hence, often addressed as 'Sokajis'. The Parbhis (a short name for Pathare Prabhus) brought with them it's rich culture, traditions and most importantly, the parbhi cuisine.

Today i am going to post Bombay Sukka Mutton-a typical Maharashtrian cuisine with the usage of the Pathare Prabhu Masala gives this Mutton preparation a special taste This recipe is also from the coastal Mumbai community popularly called as "Koli" alias fishermen. 'Mutton" in India is predominantly referred to Goat meat and Lamb meat in some parts. This wickedly hot Mutton Sukka or popularly called as Bombay Sukka Mutton is so yummy that you want to stuff yourself till your completely choke!!!

Bombay Sukka Mutton

Ingredients:

For marinating the mutton

• 1.5 pounds goat meat/lamb meat with bone
• 2 Cup diced red onions
• 2 tsp ginger garlic paste
• 1 tsp red chilli powder
• ½ tsp turmeric powder
• 1 tsp lime juice
• 1 tsp salt

For cooking

• 4 green chillies, chopped
• 7-8 curry leaves
• 2 tsps Pathare Prabhu Masala (Recipe given Below)
• 1 tsp paprika powder
• ½ Cup cooking oil (olive/canola/corn)

For garnish

• onion rings and chopped cilantro
  
  
  

Method:

• Cut and clean 1.5 pounds of goat meat(alternatively you can use Lamb meat) into bite size pieces along with the bones. Rinse once in running tap water, drain any extra water by rinsing it in a colander. Transfer the meat into big bowl and add 1.5 to 2 cups of diced red onions. To this add the rest of the ingredients listed under marinating the mutton. Keep it aside for 30-40 minutes.
  
• Take half cup of oil.(This adds flavor to the dish so leave aside your calorie counting for one day. Since we are not adding water the meat cooked in the oil only.) Heat on a medium flame.
  
• When the oil is hot add curry leaves, green chillies and the marinated mutton and mix well. Add Pathare Prabhu Masala and saute for 5 min on high flame.Now cover it with a steel plate and pour enough water into it. Keep the flame to medium and let the mutton cook undisturbed for 15 mins or so.
  
• After 15 mins check for water on the lid, it must be evaporated!! check the mutton, you can see the water on sides its normal, now check for salt and add paprika powder. Cover the lid and add more water, cook for another 15 mins.
  
• If you check now the water in the meat is dried up little bit, check to see if mutton is cooked, not a chewy bite but the meat should fall off the bone, if not cook for another 10 mins and you are done.
  
• If you have a thin gravy like curry then fry the mutton on high flame till all the liquid evaporates.
  
• Garnish with onion rings and some cilantro and serve it with hot steamed rice or freshly made rotis (indian flat bread)
  
• Enjoy and have fun with your food!!
  

Pathare Prabhu Masala /Pathare prabhu sambar masala

A very popular Maharashtrian spice mix used to flavor many delicacies.It is otherwise also known as Pathare prabhu sambar masala

Ingredients:

• 8 tsp coriander seeds
• 1 1/2 tsp cumin seeds
• 1 1/2 mustard seeds
• 2 tsp whole wheat
• 2 tsp split Bengal gram
• 16-20 red chillies
• 1 1/2 fenugreek seeds
• 8-10 black peppercorns
• 1 tsp turmeric powder
• A pinch of Asafoetida

Method:

Dry roast coriander seeds, cumin seeds, mustard seeds, whole wheat, split Bengal gram, red chillies, fenugreek seeds, black peppercorns and turmeric powder, one at a time. Cool, add asafoetida and grind to a fine powder. Store in an airtight container.