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MANGALOREAN BEEF SUKKA

This Beef Sukka is a traditional Mangalorean Catholic style recipe. The recipe is adapted from the Chicken and Mutton Sukka preparations that are native to the coastal regions of Mangalore, Udupi and Kundapur. It is a semi-dry dish made with ground roasted spices and freshly grated coconut. The dish goes perfectly well with Neer dosas and boiled rice.   INGREDIENTS 1 Kg Boneless Beef  (Preferably with Little Fat)  1 Medium Sized Onion, Sliced 5-6 Cloves of Garlic, Bruised 1" Ginger , Bruised 4 Cloves  1" Cinnamon  1/2 tsp Whole Peppercorns   2 tbs vinegar  200 gms Grated Coconut For Tempering 2 tbs Ghee  2 Sliced Onions  2 Sprigs of Curry Leaves Salt to Taste For The Masala Paste   10- 12 Byadgi Chillies 3-4 Round Chillies  2 tbs Coriander Seeds 1 tsp Cumin Seeds  1 tsp Whole Peppercorns  1/4 tsp Fenugreek Seeds 1" Cinnamon 4-5 Cloves  1/2 tsp Tumeric Powder  Marble Sized Ball of Tamarind METHOD Clean and cu...
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Lamb spring rolls

 



Pastry sheets filled with a spicy- sweet mixture of stir fried lamb mince and vegetables and deep fried to crispy perfection. Serve these with a spicy mayo dip or some sweet chilli sauce.



INGREDIENTS

1/2 kg Lamb Mince

25-30 Spring Roll Sheets

1 cup Chopped Cabbage

1 Medium Carrot, Chopped

1 Medium Onion, Chopped

2 Green Chillies, Chopped

5-6 Cloves Of Garlic, Chopped

2" Ginger, Chopped

1/2 Cup Chopped Spring Onions

1 tbs Vinegar

1 tbs Soya Sauce

1 tbs Oyster Sauce

1 tbs Hoisin Sauce

1/2 tsp Pepper Powder

Salt to Taste

Oil For Deep Frying

For The dip

2 tbs Schezwan Sauce

1 tbs Mayonnaise

1 tsp Tomato Ketchup





METHOD

  • Heat  2 tbs oil in a wok and fry the ginger, garlic and green chillies till aromatic.
  • Add in the onions and fry till translucent.
  • Next add the carrots and and cabbage and fry on high flame for 5 minutes.
  • Add the minced lamb and continue to fry till the meat releases water.
  • Now add the sauces, pepper,vinegar and salt to taste.
  • Continue to fry till the meat has cooked and all the water has completely evaporated.
  • Add chopped spring onions and turn off the flame.
  • Transfer the mixture into a bowl or a plate and let it cool completely.
  • Combine 2 tbs of maida with 3-4 tbs water to form a slurry. Use this to seal the edges of the spring rolls.
  • Place one tablespoon of the mince mixture onto a spring roll sheet and fold the edges inwards to form a roll.
  • There are two ways that you can fold the sheet.
  • Please refer to figures A & B. Follow any one of these methods.
  • Do not forget to seal the top edge with the maida slurry.
  • To make the spicy mayo dip, combine all the ingredients for the dip and mix well. Refrigerate before serving.
  • Heat sufficient oil in a pan and deep fry the spring rolls till gold brown and crisp.
  • Do not overload the pan. Fry a maximum of   3-4 at a time.
  • Serve hot with the spicy mayo dip.



                                    Figure A


Figure B


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