Goan Mutton Sukhem
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
5 steps. 50 minutes total.
- 1
Step 1
- a.Pressure Cook the Mutton
- b.In a pressure cooker, combine the mutton pieces, ginger-garlic paste, 0.5 tsp of turmeric powder, and 1 tsp of salt.
- c.Pour in 1 cup of water and mix everything well to coat the mutton.
- d.Secure the lid and pressure cook on medium heat for 5-6 whistles, or for approximately 20-25 minutes, until the mutton is tender and cooked through.
- e.Allow the pressure to release naturally. Once safe, open the cooker. Strain the mutton, reserving both the cooked mutton pieces and the flavorful stock separately.
- 2
Step 2
- a.Roast the Coconut and Spices
- b.While the mutton cooks, heat a heavy-bottomed pan or kadai over low-medium heat.
- c.Add the coriander seeds, cumin seeds, black peppercorns, cloves, and cinnamon stick. Dry roast for 1-2 minutes, stirring constantly, until they release a fragrant aroma.
- d.Add the dried red chilies and continue to roast for another 30-45 seconds. Immediately remove all the spices from the pan and set aside to cool.
- e.In the same pan, add the grated coconut. Roast on low heat, stirring continuously for 5-7 minutes, until it turns a uniform, deep golden-brown color. This step is crucial for the authentic flavor, so be patient and avoid burning it.
- 3
Step 3
- a.Grind the Sukhem Masala
- b.Once the roasted spices and coconut have cooled down completely, transfer them to a grinder jar.
- c.Add the tamarind paste and the remaining 0.25 tsp of turmeric powder.
- d.Grind to a coarse paste. Add 1-2 tablespoons of water, or a little of the reserved mutton stock, only if necessary to facilitate grinding. The texture should not be perfectly smooth.
- 4
Step 4
- a.Assemble the Mutton Sukhem
- b.Heat the oil in the same pan or kadai over medium heat.
- c.Add the thinly sliced onions and sauté for 8-10 minutes, until they are soft and have turned a deep golden brown.
- d.Add the ground sukhem masala paste to the pan. Cook for 5-6 minutes, stirring frequently, until the raw smell disappears and you see oil beginning to separate from the masala.
- e.Add the cooked mutton pieces and mix thoroughly, ensuring each piece is well-coated with the masala.
- f.Sauté the mutton in the masala for 5-7 minutes, allowing the flavors to meld.
- g.If the mixture becomes too dry, add a few tablespoons of the reserved mutton stock to reach a semi-dry consistency. The dish should coat the mutton pieces without being a runny gravy.
- h.Taste and adjust the seasoning, adding the remaining 0.5 tsp of salt or more if needed.
- 5
Step 5
- a.Garnish and Serve
- b.Turn off the heat and garnish generously with freshly chopped coriander leaves.
- c.Let the Mutton Sukhem rest for at least 15-20 minutes before serving to allow the flavors to deepen.
- d.Serve hot with Goan pav (bread rolls), chapati, or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use fresh, grated coconut and roast it patiently until it's a rich brown color.
- 2Using bone-in mutton pieces adds significant depth and flavor to the dish from the marrow.
- 3Don't over-grind the masala; a slightly coarse texture is characteristic of traditional Mutton Sukhem.
- 4Using coconut oil instead of vegetable oil will enhance the coastal Goan flavor profile.
- 5Adjust the number of dried red chilies to your preference. Using a mix of spicy and mild chilies (like Kashmiri) provides both heat and a vibrant color.
Adapt it for your goals.
Protein Swap
This recipe works wonderfully with chicken (adjust cooking time to be shorter) or even lamb.
Vegetarian VersionVegetarian Version
For a vegetarian alternative, use firm mushrooms, paneer, or boiled chickpeas. Sauté them directly with the masala instead of pressure cooking.
Add VegetablesAdd Vegetables
Add cubed potatoes along with the mutton in the pressure cooker for a more filling dish.
Why this is on our healthy list.
Excellent Source of Protein
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
Rich in Iron
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.
Anti-inflammatory Properties
The recipe uses spices like turmeric (containing curcumin) and ginger, which are well-known for their potent anti-inflammatory and antioxidant effects.
Boosts Metabolism
Spices like black pepper and red chilies contain compounds (piperine and capsaicin) that can provide a temporary boost to your metabolism.
Frequently asked questions
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.