Mutton Sukkha is a traditional Mangalore style mutton recipe which is spicy and full of flavors. The recipe is very simple and easy to prepare and requires very basic ingredients which we all have in our kitchen.
Mutton Sukkha refers to a dry preparation of mutton coated with masala and coconut. It has a distinct coastal flavor of spices and coconut. Mutton sukkha can be prepared dry or semi dry and can be served along with roti, chapathi or with simple dal & rice too.
Mutton sukkha is prepared using slow cook method which helps to bind all the flavors of spices well into the mutton. The recipe use coconut for grinding the masala and also for garnishing which gives an additional taste to the recipe.
For more Mutton Recipes check: mutton salt & pepper, Andhra mutton fry, chettinad mutton chukka, ambur mutton biryani, shahi mutton korma.
½ kg mutton
For frying & grinding:
4-5 byadgi/kashmiri red chillies
1 tbsp coriander /dhaniya seeds
½ tsp jeera/cumin seeds
¼ tsp methi seeds /fenugreek seeds
1 inch cinnamon stick /chakke
2-3 cloves /lavanga
5-8 pepper corns
1 onion, sliced
2-3 garlic cloves
¼ cup coconut, grated
1 tbsp tamarind juice
1 onion, thinly sliced or chopped
1 tomato, chopped
1 tsp ginger garlic paste
1 cinnamon stick
¼ tsp turmeric
1-2 green chillies slit
¼ cup coconut, for garnishing
2 tbsp coriander leaves, for garnishing
Salt, to taste
Oil, as required
1 tbsp ghee
- Wash mutton pieces very well and drain the water completely.
- Add cleaned mutton pieces in a pressure cooker with a pinch turmeric and salt. Cook mutton for 2 whistles only. Mutton should only be half cooked.
- In a small bowl, add little water and soak tamarind for 10-15 minutes. Squeeze and extract tamarind juice. Keep this aside. You can also soak tamarind in hot water.
- Heat a pan and dry roast, red chillies, coriander seeds, jeera, methi seeds, cinnamon, cloves and pepper corns for 1-2 minutes on a medium flame. Transfer the roasted ingredients to a plate and allow it to cool.
- To the same pan add 2 tsp oil and fry sliced onions till light pink in color. Add garlic cloves and fry along with onions further for a minute. Switch off the flame and let the fried onions and garlic cool for some time.
- In a mixer jar, add dry roasted spices and fried onion-garlic. Also add to this grated coconut and tamarind juice. Grind everything together to paste. Do not make a very fine paste, let it be slightly coarse.
- Heat a heavy bottomed vessel or a kadai and add 3 tbsp oil. Once the oil is hot, add cinnamon and cloves. Once they start to splutter, add sliced onions, slit green chillies and fry till onions turn light brown.
- Add ginger garlic paste and fry till its raw smell goes. Now add chopped tomatoes and cook well till soft. Add turmeric and little salt.
- Add cooked mutton pieces and fry well with the onion-tomato mixture for 2-3 minutes on a medium flame. Add grinded paste and mix well with the mutton.
- Also add salt to taste and keep stirring for few minutes. Add little water and mix well. Close the kadai with a lid and cook the mutton completely for few minutes on a medium-low flame.
- Keep stirring the mutton in between and make sure mutton pieces do not stick to the vessel. You can sprinkle water as needed to cook mutton. Check for salt and add if required.
- Once mutton is cooked completely and is coated well with the masala, fry mutton by continuously stirring to get a complete dry sukkha.
- Now add grated coconut, chopped coriander leaves and ghee to the mutton and mix well. Switch off the flame.
- Serve Mutton Sukkha with chapathi or rice & rasam.
- Mutton Sukkha can be prepared with a pressure cooker alone.
- Add little more water is you prefer semi dry mutton sukkha.
- Cook Mutton on a low flame for a soft and tender mutton sukkha.
- Add grated fresh coconut as needed for more flavors and taste.
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