How to make Mutton Sukka -

Maharashtrian Dry mutton with spices and coconut.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mutton (मटन), Scraped Coconut (कसा हुआ नारियल)

Cuisine : Maharashtrian

Course : Main Course Mutton

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For more recipes related to Mutton Sukka checkout Mutton Curry, Hyderabadi Keema, Rogan Josh, Keema Bharta . You can also find more Main Course Mutton recipes like Bheja Takatin Aromatic Lamb Shank Stew Kyma Curry Lamb Tagine With Prunes

Mutton Sukka

Mutton Sukka Recipe Card

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Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.

Prep Time : 41-50 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Mutton Sukka Recipe

  • Mutton 1/2 inch cubes 450 grams

  • Scraped Coconut 1/4 teaspoon

  • Salt to taste

  • Bay leaves 2

  • Ginger chopped 1 inch piece

  • Garlic chopped 6 cloves

  • Green chillies chopped 4

  • Coconut scraped 1/2

  • Whole dry red chillies 6

  • Black peppercorns 7-8

  • Poppy seed (khuskhus) paste 1/2 teaspoon

  • Fennel seeds (saunf) 1/4 teaspoon

  • Cumin seeds 1/2 teaspoon

  • Cashewnuts 6

  • Cloves 2

  • Oil 6 tablespoons

  • Onions chopped 2 medium

  • Curry leaves 10-12

Method

Step 1

Parboil mutton with turmeric powder, salt and bay leaves. Drain and set aside. Dry roast ginger, garlic, green chillies, coconut, whole dry red chillies, black peppercorns, poppy seeds, fennel seeds, cumin seeds, cashewnuts and cloves till fragrant. Cool and grind to a smooth paste with a little water. Heat oil in a deep pan and sauté onions till golden brown. Add curry leaves and the masala paste. Sauté for about five minutes on medium heat.

Step 2

Add the parboiled mutton and continue sautéing, sprinkling little water on the sides of the pan to prevent burning of the mutton or the masala, till the mutton pieces become reddish brown and crisp from outside. Adjust seasoning and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.