SUKKA MUTTON WITH SAFFRON BREAD
Local Lamb, boneless – 150 gms Salt – 5 gms Raw Papaya Paste – 10 gms Red Chilli Powder – 5 gms Rose Petal - 3 gms Homemade Garam Masala – 10 gms Curd – 30 gms Desi Ghee – 30 gms Brown Onion – 20 gms Clove – 1 gms Roasted Coconut – 5 gms Saffron – 0.5 gms Rose Essence – 1 ml
For Saffron Bread
Maida – 50 gms Milk – 20 ml Water – 20 ml Salt – 1 gms Egg – 1 Saffron – 0.01 gms Butter – 10 gms Oil – 5 ml
Keep the lamb boti marinated with raw papaya paste, brown onion, salt, red chilli, curd and roasted grated coconut. Pour oil in lagan and add whole red chilli, marinated mutton, red chilli powder, salt, homemade garam masala, green cardamom, black paper, rose petals and ghee. Cook the mutton for half an hour. For saffron bread, heat the milk in a small saucepan until it bubbles and then remove from heat; add butter, sugar and stir until melted. In a large mixing bowl, combine the milk mixture with the reserved saffron water and eggs and maida. Heat a tawa and drizzle few drops of oil. Place the saffron bread gently on the tawa and roast it from both sides by greasing it with oil or butter. Serve with sukha mutton on saffron bread.