Cauliflower Mutton Sukka

Ingredients

• 250 g mutton, cut very small (மட்டன்)
• 250 g cauliflower, cut small and soaked in hot water (காளிப்ளவர்)
• 1 tbsp ginger-garlic paste (இஞ்சி பூண்டு விழுது)
• half tbsp garam masala powder (கரம் மசாலா தூள்)
• half tbsp turmeric powder (மஞ்சள் தூள்)
• 1 tbsp red chilli powder (மிளகாய் தூள்)
• to taste rock salt (இந்துப்பு)
• 2 tbsp ghee (நெய்)
• as needed coriander leaves (கொத்தமல்லி இலை)

Method

1. Pressure-cook the mutton with ginger-garlic paste and a little salt.
2. Heat ghee in a kadai and saute the cauliflower well.
3. Add the cooked mutton along with its stock.
4. Add turmeric, chilli and garam masala powders and salt, and cook on medium heat until dry and well coated.
5. Garnish with coriander leaves.

Adapted from பேலியோ ஆரோக்கிய சமையல் (Paleo Arokkiya Samaiyal) by Rtn Kannan Azhagirisamy, page 92. Method rewritten in our own words; ingredient quantities follow the book, with gram weights estimated for the nutrition figures. The book thanks the Arokkiya Unavugal (Healthy Foods) Facebook group and tamilpaleorecipes.com.