Exclusive Recipes For The Gluttons

Mutton Sukka

Posted by Traveling tummy on

Mutton sukka or sukka mutton is the most comforting Sunday lunch recipe. It can be served with rice or bhakri. This particular recipe is as my mom used to make. Roasted coconut and onion using direct flame enhances the flavour of gravy. Curry cut pieces of tender lamb meat with bones are best used. You can use masala of your chioce. I use Bedekar/ Everest/ Shan/ Badshah mutton masala as per availability. All are good. I have cooked the meat in pressure cooker. This recipe is very simple to make yet, the melange of spices with meat juices creates a scrumptious treat.

Preparation time- 60 min

Cook time- 45 min

Serves: 4

Ingredients:

  • Lamb meat 1 kg
  • Curd 1 tablespoon
  • Chilly powder 2 teaspoon
  • Turmeric powder 1 teaspoon
  • Garam Masala 1 teaspoon
  • Coriander powder 2 teaspoon
  • Cumin powder 2 teaspoon
  • Ginger Garlic Paste 3 teaspoon
  • Ginger small piece and garlic cloves 5-6
  • Mutton Masala 2 teaspoon
  • Dry Coconut 1 half
  • Onion 2 big or 3 medium. One to cut finely and other for gravy
  • Tomato 2 medium
  • Cashew, Almonds and walnuts: half cup or as per choice for thickening gravy (optional)
  • Oil 2-3 tablespoon
  • Whole spices: shahi jeera, big and small cardamom, bay leaf, Cloves, peppers etc.
  • Salt to taste
  • Coriander for garnishing

Recipe:

  1. Clean lamb meat in fresh water.
  2. Add curd, salt, turmeric powder, chilly powder, 1 teaspoon garam masala, ginger garlic paste to meat
  3. Coat meat pieces well and keep in fridge for marination for at least an hour. 3-4 hours would be ideal.
  4. Take out meat from refrigerator. Heat oil in pressure cooker.
  5. Add whole spices
  6. Roast spices well in oil
  7. Add finely cut onion and saute till translucent
  8. Add meat pieces
  9. Mix and roast meat pieces well
  10. Add a little water (about half cup) for cooking. Close the lid of cooker and cook for at least 3-5 whistles till meat is soft.
  11. Meanwhile, for gravy, place big pieces of dry coconut on flame directly or on mesh.
  12. Roast for 2-3 minutes, move with prong till the outer side is blackened.
  13. Slit onion in cross and roast onion for 2-3 minutes similarly
  14. Onion will soften and outer cover will be black.
  15. Dry roast the dry fruits. Add pieces of ginger garlic, dry fruits, coconut pieces in grinder
  16. Grind smooth and add roasted onion pieces
  17. Add little water only if required and grind everything to a fine paste.
  18. Heat oil in other pan
  19. Add finely cut tomatoes and cook till soft
  20. As the tomatoes get tender, add the ground paste of onion and coconut and mix well. Cook till it leave the sides of the pan.
  21. After the mutton in cooker is cooked, allow the pressure to settle, open the lid.
  22. Add gravy paste, salt ( for gravy, we have already added salt to the meat), mutton masala, coriander and cumin powder to meat.
  23. Mix well. Adjust water a per the consistency of gravy desired. Gravy thickens on cooling.
  24. Add coriander leaves and mix
  25. Allow to cook for some more time to thicken and serve.

Tip:

Cook mutton till the meat falls easily off the bones. Being a little liberal with oil will bring out the best taste.

Coconut and onion gravy if made dry without water can be stored for a week in an airtight container in fridge.

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