Mutton pieces cooked in freshly ground spicy masala to make this traditional popular recipe.SUKHA MUTTONIngredients1 kilogram mutton, cut into 2 inch pieces on the boneStock2-3 tbsps oil2 medium onions, finely choppedSalt to taste½ cup mutton fat, finely chopped1 tbsp ginger paste1 tbsp garlic paste½ tsp turmeric powderBrown masala paste2-3 tbsps oil1 inch cinnamon stick12-15 black peppercorns1 black cardamom2 star anise1 tbsp cumin seeds2 bay leaves¼ cup coriander seeds1½ cups grated dried coconut2 tbsps white sesame seeds1 tbsp poppy seeds (khas khas)Green masala paste2-3 tbsps oil2 inch ginger, roughly chopped15-20 garlic cloves3 medium onions, slicedSalt to taste3 medium tomatoes, sliced1 cup fresh coriander leavesSukha gravy2-3 tbsps oil3 medium onions, finely choppedSalt to taste¼ tsp turmeric powder2 tsps Kashmiri red chilli powder1 tbsp kanda lasoon masala2-3 tbsps chopped fresh coriander leaves½ lemonTo serveBhakris as requiredMethod1. Heat oil in a deep pan. Add onions and salt and mix well. Cook till translucent.2. Add mutton fat and mix, cook on high heat for 2-3 minutes. Add ginger paste and garlic paste and mix well. Cook for 1-2 minutes.3. Add the mutton and sauté on high heat for 3-4 minutes. Add turmeric powder, mix and cook for 1-2 minutes. 4. Stir in 6-7 cups water and cook till the mixture comes to a boil. Reduce the heat to medium, cover and cook for 30-35 minutes. 5. To make the brown masala paste, heat oil in a pan. Add cinnamon stick, black peppercorns, black cardamom, star anise, cumin seeds, bay leaves and coriander seeds and mix well.6. Add dried coconut and white sesame seeds and continuously stir till the mixture turns golden brown. Add poppy seeds, mix and cook for 1 minute. 7. Transfer the roasted mixture on to a plate and allow to cool slightly.8. Put the mixture in a mixer jar and grind to a coarse paste. 9. To make the green masala paste, heat oil in another pan. Add ginger and garlic and mix well. Cook for 1 minute.10. Add onions and salt and mix well. Cook till golden brown.11. Add tomatoes, mix and cook till soft and pulpy. Switch the heat off and allow to cool completely. 12. Transfer the mixture into a mixer jar, add coriander leaves, and grind well. Add ¼ cup water and grind to a fine paste. 13. Strain the mutton into a large bowl. Reserve the stock.14. To make the sukha gravy, heat oil in another pan. Add onions and salt and mix well. Cook till golden brown. 15. Add half of the brown paste and half of the green masala paste and mix well. Reserve the remaining paste for tambda rassa and pandra rassa. Add turmeric powder, red chilli powder and kanda lasoon masala and mix well. 16. Add 1½ cups mutton stock and mix well. Cook till it comes to a boil. 17. Stir in the cooked mutton. Add coriander leaves and mix well. Squeeze the juice of lemon and mix. 18. Switch the heat off, transfer the mixture into a serving bowl, serve hot with bhakris.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comTo get recipes on your Google or Alexa devices, click here : https://www.klovechef.ai/signupBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoorInstagram : https://www.instagram.com/sanjeevkapoor#SanjeevKapoor #sukkamutton #sukhamutton #muttonsukkarecipe sanjeev kapoor,sanjeev kapoor recipe,sanjeev kapoor recipes,khana khazana,chef sanjeev kapoor,khana khazana recipes,masterchef sanjeev kapoor,indian recipes,master chef,indian food,recipes,sukha muton,sukha mutton recipe,sukka mutton,sukka mutton recipe,how to make sukka mutton,mutton sukka,mutton sukka recipe,how to make mutton sukka,sukka mutton masala,mutton sukka kaise banate hain,mutton sukka ki recipe,sukka mutton ki recipe,mutton recipes