Sukka Mutton (Dry Mutton)

Nothing 'dry' about this recipe. Its just not your usual "curry", that's all. The mutton is soft, moist and tender and is fried with roasted, finely ground spices and then smothered with a paste of patiently fried onions and coconut. Tried and tested? Its already been tested a thousand times. You've just to try it.
Ingredients:
Mutton - 1kg
Onions - 3/4kg
Naaral (fresh coconut) - 1/2 of the broken nut, i.e. about a cup of grated coconut
Mutton masala - 5 tablespoons (recipe follows)
Kala (black) masala (available as Goda masala in Indian stores)- 1/2 tablespoon
Garlic - 1 whole medium sized bunch
Dalchini (Cinnamon) - 5 small pieces (about 1inch each)
Oil - 2 tablespoon for frying.

Mutton masala: You can make this and store for a few days.

Red chillies - 50grams
Dhania (Coriander) seeds - 10grams
Chana (Bengal gram)dal - 5grams
Haldi (Turmeric) - 5grams
Jeera (Cumin) seeds - 5grams
Mustard seeds - 5grams
Hing (Asafoetida) a pinch
Peppercorns - 7 or 8
Khaskhas (Poppy seeds) - 1 tablespoon
Triphal (Star anise) - 3 or 4 (Very strong spice - use carefully)
Lavang (Cloves) - 4
Dalchini (Cinnamon) 3 (use small pieces)
Shaha jire (caraway seeds) - 1 teaspoon
Jaayphal (Nutmeg) - 3/4 teaspoon
Jaaypatri (Mace) - 1 small piece
Tamaal patra (Bay leaf) - 2

Dry roast all the above in a pan on low heat till spices start giving off a mild aroma. Then powder it in your spice/coffee grinder and store.

Method:

1. Cut onions lengthwise(slices).
2. Make a coarse paste out of the garlic.
3. Grind coconut and dalchini with as little water as you can.
4. Rub the mutton masala, kala masala, coconut paste on the meat and set aside for half an hour.

5. Pressure cook mutton till you hear about 5 whistles and do not open the cooker after you take it off the flame. Let it cool.

6. Heat some oil in a 'kadhai' or a wok and fry the garlic paste for a few seconds over medium high flame.

7. Once the garlic starts to turn red, add the sliced onions and fry. Increase heat slightly.
8. Once the onion starts changing color, add the mutton and fry till it starts getting dry.
9. Lower the heat to medium and keep frying till the whole mixture gets well sauted. If you find the masala sticking to the bottom, sprinkle a few drops of water and keep frying. The trick is in frying patiently till the meat is well coated. About 7- 10 minutes.
10. Add salt to taste and serve with naan, roti or paav.

Enjoy!