Kolhapuri Mutton Sukka

Name: Kolhapuri Mutton Sukka
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: maharashtrian
Ingredients: 500 g mutton (bone-in pieces, cleaned); 3 pcs onion (medium, finely sliced); 2 pcs tomato (medium, chopped); 0.75 cup fresh coconut (grated); 2 tbsp dry coconut (grated); 1 inch ginger (roughly chopped); 8 pcs garlic (cloves, peeled); 2 pcs green chili (slit); 2 tsp coriander seeds; 1 tsp cumin seeds; 6 pcs black peppercorns; 4 pcs cloves; 1 inch cinnamon (small piece); 2 pcs green cardamom; 1 pcs bay leaf; 1 tsp sesame seeds; 1 tsp red chili powder (preferably Kolhapuri style); 1 pinch turmeric powder; 0.5 tsp garam masala; 2 tbsp oil; 0.5 tsp salt; 2 cup water; 2 tbsp coriander leaves (chopped); 1 tbsp lemon juice

RATING

4.6/5(112)

TASTE SCORE

9/10

A bold Maharashtrian mutton dish with tender pieces cooked down in a dark, spicy coconut masala. It finishes semi-dry, deeply savory, and full of the robust heat and aroma Kolhapuri food is known for.

PREP

25m

COOK

55m

SERVES

1 KATORI

559 cal

SERVINGS

METHOD · 9 STEPS

prep · ~10 min
Prep the mutton and vegetables.
1.Wash the mutton pieces well and drain any excess water.
2.Slice the onions finely and chop the tomatoes.
3.Peel the garlic, chop the ginger, and slit the green chilies.
pressure cook · ~30 min
Pressure cook the mutton.
1.Add mutton, 1 sliced onion, turmeric powder, half the salt, and 2 cups water to the pressure cooker.
2.Cook on medium heat for 18 to 20 minutes after full pressure is reached.
3.Let the pressure drop naturally, then open and keep the mutton with its cooking liquid aside.
TIPDo not overcook here. The mutton will cook again with the masala and should still hold its shape.
roast · ~5 min
Roast the coconut masala ingredients.
1.Heat a small pan on low heat.
2.Dry roast fresh coconut and dry coconut until lightly browned and fragrant.
3.Add coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon, cardamom, bay leaf, and sesame seeds.
4.Roast for 2 to 3 minutes, stirring often, until aromatic.
TIPKeep the heat low so the coconut turns nutty, not burnt.
mix · ~4 min
Grind the roasted masala.
Cool the roasted mixture slightly, then grind it with ginger, garlic, and green chilies to a thick, coarse paste. Add a splash of the reserved mutton cooking liquid if needed to help it move.
saute · ~13 min
Cook the onion and tomato base.
1.Heat oil in a heavy pan over medium heat.
2.Add the remaining sliced onions and cook until deep golden, 6 to 8 minutes.
3.Add chopped tomatoes and cook until soft and jammy, 4 to 5 minutes.
4.Stir in red chili powder, garam masala, and the remaining salt.
saute · ~7 min
Cook the Kolhapuri masala.
Add the ground coconut masala to the pan and cook on medium-low heat for 5 to 7 minutes, stirring often, until the raw smell goes and the oil begins to show at the edges.
simmer · ~12 min
Finish the mutton sukka.
1.Add the cooked mutton to the masala and mix well to coat every piece.
2.Pour in 1/2 to 3/4 cup of the reserved cooking liquid and simmer uncovered.
3.Cook for 10 to 12 minutes, stirring now and then, until the masala clings to the mutton and the dish turns semi-dry.
TIPThis dish should not be watery. Let the liquid reduce until the masala sits thickly on the meat.
garnish · ~1 min
Finish with lemon juice and coriander leaves.
serve
Serve hot.
Serve Kolhapuri Mutton Sukka hot with bhakri, chapati, or steamed rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Keep the roasted coconut light brown, not dark, or the masala will taste bitter.
2
Use a heavy kadai for the final reduction so the coconut masala cooks evenly without catching.
3
If the mutton is from an older goat, add a few extra minutes in the pressure cooker before finishing in the masala.
4
Grind the masala coarse rather than silky; that gritty texture is part of a proper sukka.
5
Reduce the reserved stock slowly until it just coats the meat; sukka should be moist, never gravy-like.
6
Add lemon juice only after switching off the heat so the bright finish stays noticeable.
7
This dish tastes even better after a short rest, when the coconut masala settles into the mutton.