Mutton Sukha
Tender, succulent mutton pieces cooked in a fragrant, dry-roasted Maharashtrian spice blend. This semi-dry curry is packed with bold flavors and pairs perfectly with bhakri or chapati for a hearty meal.
For 4 servings
5 steps. 50 minutes total.
- 1
Step 1
- a.Marinate the Mutton
- b.In a large bowl, combine the mutton pieces, ginger-garlic paste, turmeric powder, 1 tsp of red chili powder, and 1 tsp of salt.
- c.Mix thoroughly with your hands to ensure each piece is evenly coated.
- d.Cover and let it marinate for at least 20 minutes at room temperature.
- 2
Step 2
- a.Prepare the Sukha Masala
- b.Heat a heavy-bottomed pan over low-medium heat. Add the dried grated coconut and dry roast, stirring continuously, for 2-3 minutes until it starts to turn light brown.
- c.Add the coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon stick, bay leaf, and dry red chilies to the pan.
- d.Continue to roast for another 4-5 minutes, stirring constantly, until the coconut is a deep golden brown and the spices are highly aromatic. Be careful not to burn the coconut.
- e.Remove the mixture from the pan and let it cool down completely.
- f.Once cooled, transfer to a spice grinder or blender and grind into a fine powder. Set aside.
- 3
Step 3
- a.Pressure Cook the Mutton
- b.Heat 1 tbsp of oil in a pressure cooker over medium-high heat.
- c.Add the marinated mutton and sear for 4-5 minutes, turning the pieces until they are lightly browned on all sides.
- d.Pour in 1 cup of water and stir well. Secure the lid of the pressure cooker.
- e.Cook on high heat until the first whistle, then reduce the heat to medium and cook for about 20-25 minutes (or 5-6 whistles, depending on your cooker) until the mutton is tender.
- f.Allow the pressure to release naturally. Open the cooker, strain the mutton pieces, and reserve the flavourful stock.
- 4
Step 4
- a.Sauté and Finish the Dish
- b.Heat the remaining 2 tbsp of oil in a wide kadai or pan over medium heat.
- c.Add the finely chopped onions and sauté for 8-10 minutes, until they turn soft and golden brown.
- d.Add the chopped tomatoes and cook for 6-7 minutes, until they break down and become mushy.
- e.Stir in the ground sukha masala, the remaining 0.5 tsp red chili powder, coriander powder, and the remaining 0.5 tsp salt. Sauté for 2 minutes until the spices release their aroma.
- f.Add the cooked mutton pieces to the kadai. Mix well to coat them thoroughly with the masala.
- g.Sauté for 5-7 minutes, allowing the mutton to absorb the flavors. If the masala begins to stick, add a few tablespoons of the reserved mutton stock.
- h.Continue cooking until the masala clings to the mutton and the dish reaches a semi-dry consistency.
- i.Finally, stir in the garam masala powder and cook for one more minute.
- 5
Step 5
- a.Garnish and Serve
- b.Turn off the heat and garnish generously with freshly chopped coriander leaves.
- c.Let the Mutton Sukha rest for 10 minutes before serving to allow the flavors to deepen.
- d.Serve hot with jowar bhakri, chapati, or as a side dish with dal and 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 freshly grated dry coconut (kopra) and roast it carefully until deep golden brown.
- 2The tenderness of mutton can vary. Adjust the pressure cooking time accordingly. Older goat meat may require more time.
- 3Don't discard the mutton stock. It's liquid gold! Use it to adjust the consistency of the dish and enhance its flavor.
- 4Using bone-in mutton pieces adds significant depth and richness to the dish compared to boneless meat.
- 5For a richer color and balanced heat, use a mix of Byadgi (for color) and Guntur (for heat) dry red chilies.
Adapt it for your goals.
Protein Swap
This recipe works wonderfully with chicken. Use bone-in chicken pieces and reduce the pressure cooking time to about 10-12 minutes (2-3 whistles).
Add VegetablesAdd Vegetables
Add cubed potatoes along with the mutton in the pressure cooker for a more wholesome dish. They will absorb the delicious flavors of the masala.
Gravy VersionGravy Version
To make a gravy, add 1/2 cup of warm water or the remaining mutton stock at the end and simmer for 5-7 minutes until the gravy thickens to your desired consistency.
Why this is on our healthy list.
Excellent Source of Protein
Mutton is a high-quality protein source, crucial for building and repairing tissues, muscle growth, and maintaining overall body strength.
Rich in Iron and B-Vitamins
This dish provides a significant amount of heme iron, which is easily absorbed and helps prevent anemia. It's also a good source of B-vitamins, particularly B12, vital for nerve function and red blood cell formation.
Anti-inflammatory Spices
The blend of spices like turmeric, cloves, and cinnamon contains powerful antioxidants and anti-inflammatory compounds that can help combat oxidative stress and support a healthy immune system.
Frequently asked questions
Mutton Sukha is a protein-rich dish due to the mutton. However, it is also high in saturated fat and calories. It can be part of a balanced diet when consumed in moderation. The spices used also offer various health benefits.