Mutton-Mutton Somas | Mutton Somaz

Mutton Somaz

Somas is our family’s favorite recipes. My mom tries the same somas recipe with chicken, mutton and shrimp. My favorite is mutton somaz.

When my mom came to help me for my second delivery, she made this mutton somas for me. In the name of my health, my husband and mother had a good treat. This is a must-try recipe and your family will love it.

Preparation Time. 10 minutes
Cook Time. 25 minutes
Recipe Reference. Asaiva Samayal
Recipe Category. Appetizer
Recipe Cuisine. Indian

Ingredients

Finely chopped mutton – 300gm
All purpose flour / maida – 500gm
Finely chopped onion – 3 nos. (1 cup)
Finely chopped green chillies – 7 (optional)
Cloves (crambu) – 4 nos.
Cardamom (elakka) – 4 nos.
Cinnamon (pattai) – 3 nos.
Turmeric powder (manjal thool) – little
Finely chopped coriander leaves (kothamalli) – little
Finely chopped curry leaves (karuvepillai) – little
Aniseed (sombu) – 1/4 teaspoon
Salt – as desired
Oil – 500 ml

Note. The ingredients shown will vary with the original quantity.

Preparation 

1. Heat 30ml (1.5 cups) of water and add mutton pieces. Then add turmeric powder. Boil well until mutton pieces are done.

2. Strain the mutton and keep it aside. Heat oil in a pan. Add cardamom (elakka), cloves (crambu), cinnamon (pattai), aniseed (sombu) and chopped onions. Once onions turn transparent, add coriander leaves, curry leaves and green chillies.

3. Fry well and then add boiled mutton pieces and salt. Stir well and keep it aside. In a mixing bowl, add all purpose flour/maida and salt. Combine well.

4. Add little warm water. Knead well and make a fine dough (just like how you make for rotis and poori).

5. Now take a small portion of the dough (a medium sized lemon) and make it into a ball by rolling between your palms. Using the roller, roll the ball into four to six-inch rounds. When you roll the ball one by one into a round, keep the rest of the dough covered or else it will dry out.

6. Grease the Somas achu (see in the picture below) with oil. Place the rolled round dough on the Somas achu and stuff it with a teaspoon of mutton mixture.

7. Close the Somas Achu and remove the dough that comes outside the achu. When you open the achu, you can see the well shaped somas.
8. Do the same for the other balls. Keep the shaped somas in a plate. Heat oil in a frying pan. When oil is hot, drop the Somas one by one in hot oil. Once the Somas turn golden brown, remove it from the oil and drain it in tissue paper to remove excess oil.

Serve. You can eat it as such or with tomato ketchup.

 Note

  • You should eat Somas when it is hot. Over the time, it will start becoming rubbery.

 

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