How to make Kolhapuri Sukka Mutton -

Deliciously spicy this mutton curry is another favourite of the Kolhapuris

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Mutton leg (मटन टंगड़ी), Dried Coconut

Cuisine : Maharashtrian

Course : Main Course Mutton

For more recipes related to Kolhapuri Sukka Mutton checkout Kashmiri Gushtaba, Lamb Boulangere. You can also find more Main Course Mutton recipes like Rogan Josh Chilli Corn Carne Jamaican Style Lamb Stew - Sk Khazana Keema Methi

Kolhapuri Sukka Mutton

Kolhapuri Sukka Mutton Recipe Card


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 : 51-60 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Kolhapuri Sukka Mutton Recipe

  • Mutton leg 1 1/2 inch pieces on the bone 1 kilogram

  • Dried Coconut grated 100 grams

  • Onions 5 medium

  • Oil 3 tablespoons

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Ginger paste 1 tablespoon

  • Garlic paste 1 tablespoon

  • Tomatoes chopped 4 medium

  • Sankeshwari red chilli powder 2 teaspoons

  • Green cardamom powder 1/2 teaspoon

  • Garam masala powder 1 teaspoon


Step 1

Grate dry coconut and dry roast on a hot tawa till light golden brown, stirring continuously to ensure that it does not burn. Slice half the onions and chop the rest.

Step 2

Heat sufficient oil in a kadai and deep fry sliced onions till golden brown. Drain and plate on an absorbent paper and cool.

Step 3

Grind them with roasted khopra and a little war water, to a fine paste. Rub salt and turmeric powder on mutton pieces.

Step 4

Pressure cook with two and half cups of water for four to five whistles or till mutton is almost cooked. Heat three tablespoons of oil in a thick-bottomed pan. Add chopped onions, cook till golden brown.

Step 5

Stir in ginger paste and garlic paste and sauté for a minute. Add tomatoes and sauté for five minutes. Add Sankeshwari red chilli powder and dry coconut-onion paste. Cook on high heat till oil leaves the masala.

Step 6

Add boiled mutton and salt. Stir continuously and cook further for ten minutes till the consistency of the gravy is thick and mutton pieces are nicely coated with masala.

Step 7

Sprinkle green cardamom powder and garam masala powder 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 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.