Aarti's Mutton Sukka

Ingredients:

• 1 kg mutton - cut into medium size cubes
• 2 medium size onions sliced finely
• 2-3 tbsps  tomato puree
• 2 tsps Bafat powder
• 1/2 tsp garam masala powder (optional)
• grated coconut - 1/2 -3/4th coconut
• Oil - 2 tbsp
• salt to taste

For the tempering (tadka in hindi):

curry leaves 5-6 leaves

3-4 cloves garlic

Method:
1. Pressure cook mutton till tender (takes about 30 mins on slow fire if the meat is tender)
2. Heat oil in a wok/thick bottomed kadai and fry the onions till golden brown
3. Reduce flame and add bafat powder and tomato puree. Fry for about a minute
4. Add grated coconut and toss till you get a nice aroma for about 2-3 mins
5. Add only the meat pieces retaining the stock. Mix well with the masala & allow to cook on slow fire for 3-4 minutes stirring every now & then to prevent sticking to the bottom of the pan
6. Add the stock and salt to taste and cook for another 5-10 minutes. 
7. Turn off flame & in another small pan heat oil, toss in garlic cloves mashed a bit and also the curry leaves, turn off immediately (as soon as the curry leaves let out a nice aroma) but before the leaves get burnt 
8. Garnish the meat with this tadka & serve hot with rice or chapatis

*Bafat powder is available in Mangalorean stores. 

It contains coriander seeds, cumin seeds, mustard seeds, poppy seeds, cloves, cinnamon, kashmir chillis, turmeric.