Suka Bhuna Gosht Aloo By Shaien Akther

Sukka Bhuna Ghosht Aloo. ( Dry Fry Mutton Potatoes)

Spice level: 🌶 🌶 🌶

Pakistan

Serves 6/8

Shaien Akther

Sukka Bhuna means dry fry and doesn't have much sauce, more a a thick masala sauce, which is traditionally eaten with chappatis, but can be served with naan or paranta.

Ingredients

1kg of mutton leg mix or boneless. Or lamb.

2 onions finely chopped

2 fresh tomatoes pureed or 1/2 tin of tomatoes.

1 bulb of garlic chopped.

1 thumb piece of ginger, finely chopped.

Water as needed

4 medium chopped potatoes.

3 Green chillies chopped.

1/2 cup of rapeseed oil

Coriander for garnish (optional)

Coriander stems, finely chopped

Spices

1 tbsp Kashmiri Bassar mix

1 tbsp Himalayan pink salt

3 Green cardomoms

3 cloves

1 black cardomom

1 stick of cassia bark.

6 peppercorns or 1/2 tsp of blackpepper.

1 tbsp coriander powder

1 tsp cumin powder

1 tsp garam masala.

Method 1

1 • Heat oil, add meat when oil is hot and brown.

2 • Add all spices, onions, garlic, ginger and brown for 5 minutes.

3 • Add tomatoes, green chillies and coriander stems and cook for 5 minutes.

4 • Then add 2 cups of hot water and simmer for 1hr. (30 mins if you're using lamb).

5 • There should be a little water left after simmering, then add potatoes and coriander powder, cumin powder and garam masala, cook on low heat until potatoes are cooked. Add a touch of water if needed.

6 •Serve and garnish with coriander, (optional).

Method 2

1• Add a tbsp of oil, add whole spices, cook on medium heat for a minute.

2• Add meat and onion, garlic, ginger, salt, coriander stalks, green chillies and cook on high heat for 5 minutes.

3• Add 2 cups of hot water and simmer 1hr.

4• Add tomatoes and cook for 5 min.

Step 5.

Step 6.

Method 1 is the way I make it.

Method 2 is the way my mum makes it.

Both methods are fine, which ever you prefer.