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.