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An authentic Goan delicacy, this Mutton Sukhem features tender, pressure-cooked mutton simmered in a semi-dry gravy made from freshly roasted coconut and a fragrant blend of whole spices. A perfect balance of spicy, tangy, and savory flavors.
For 4 servings
Pressure Cook the Mutton
Roast the Coconut and Spices
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An authentic Goan delicacy, this Mutton Sukhem features tender, pressure-cooked mutton simmered in a semi-dry gravy made from freshly roasted coconut and a fragrant blend of whole spices. A perfect balance of spicy, tangy, and savory flavors.
This goan recipe takes 70 minutes to prepare and yields 4 servings. At 425.53 calories per serving with 36.95g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Grind the Sukhem Masala
Assemble the Mutton Sukhem
Garnish and Serve
This recipe works wonderfully with chicken (adjust cooking time to be shorter) or even lamb.
For a vegetarian alternative, use firm mushrooms, paneer, or boiled chickpeas. Sauté them directly with the masala instead of pressure cooking.
Add cubed potatoes along with the mutton in the pressure cooker for a more filling dish.
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
As a red meat, mutton provides a significant amount of heme iron, which is easily absorbed by the body and helps prevent iron-deficiency anemia.
The recipe uses spices like turmeric (containing curcumin) and ginger, which are well-known for their potent anti-inflammatory and antioxidant effects.
Spices like black pepper and red chilies contain compounds (piperine and capsaicin) that can provide a temporary boost to your metabolism.
A single serving of Goan Mutton Sukhem contains approximately 550-600 calories, primarily from the mutton and coconut. This is an estimate and can vary based on the fat content of the mutton and the amount of oil used.
It can be part of a balanced diet. Mutton is an excellent source of protein and iron. The spices used, like turmeric, have anti-inflammatory properties. However, it is also high in saturated fat from the mutton and coconut, so it should be consumed in moderation.
Yes, absolutely. If using chicken, reduce the pressure cooking time to about 2-3 whistles (10-12 minutes). Lamb can be cooked for a similar duration as mutton. The rest of the recipe remains the same.
Traditionally, Mutton Sukhem is served with Goan pav (local bread rolls) to soak up the masala. It also pairs beautifully with steamed rice, neer dosa, or simple chapatis.
Store any leftover Mutton Sukhem in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and taste even better the next day. Reheat thoroughly before serving.
Certainly. To reduce the heat, use fewer dried red chilies or opt for a milder variety like Kashmiri chilies, which are known more for their color than their spice. You can also reduce the amount of black peppercorns.