Payal had a little lamb.

It's been a while since I blogged about my own down-home cooking so I was more than happy when a foodie pal sent me this recipe complete with picture. It takes a true aficionado to cook, record and photograph a meal without any motivation but for sheer love of cooking and good chow. Payal is not just a good friend but also an amazing cook who, like me, lives to eat.... ! We spend hours on the phone talking about restaurants, and exchange notes and recipes till phone batteries run out and ears throb. It's a shame that we can't taste each others cooking ( she lives in Toronto and I in Jersey) but we make up for it when we meet up.....

This recipe is for a dry roasted lamb, replete with spices, tender and juicy, if cooked right.

Recipe for Mutton Sukka

Ingredients :
1 lb lamb

For the Rub :

1/4 tsp turmeric
1/2 tsp ginger

1/2 tsp garlic Paste

1 tsp red chili powder
Salt to taste

Grind together :
1 stick Cinnamon
1 cardamom
2 cloves
1 tsp cumin seeds
4 black pepper corns
1/2 tsp fennel seed


1 small onion diced
2 tomatoes
3 tbsp oil
2 onion diced
1 tsp garlic ( crushed )
A handful of curry leaves
1 tsp red chili powder
1 tsp coriander powder

Mutton Masala 1 tsp (optional)

1.Cut the lamb into bite sized pieces, wash and drain well. Combine the spices for the rub and marinate the lamb in it for at least an hour. Combine the diced onion and tomatoes Pressure cook the marinated mutton, the powdered spices, the tomatoes and onion for about 20 minutes or until the lamb is tender. ( or cook it at 350 degrees F in the oven)

2.Heat the oil in a pan. Chop the 2 onions and crush the garlic. Sauté the onion well till it turns golden brown. Add the curry leaves, and crushed garlic. Sauté for about 1 minute . Add the spices and continue frying for another minute. Adding a little water if necessary, allow it to cook till the oil separates

3. Add the lamb and sauté it till all the excess water evaporates and the meat gets a golden color and each piece is coated in a thick sauce. Taste and adjust seasoning. Serve hot with Naan or Tandoori Roti.