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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
Marinate the Mutton
Prepare the Sukha Masala
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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.
This maharashtrian recipe takes 70 minutes to prepare and yields 4 servings. At 425.05 calories per serving with 37.53g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Pressure Cook the Mutton
Sauté and Finish the Dish
Garnish and Serve
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 cubed potatoes along with the mutton in the pressure cooker for a more wholesome dish. They will absorb the delicious flavors of the masala.
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.
Mutton is a high-quality protein source, crucial for building and repairing tissues, muscle growth, and maintaining overall body strength.
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.
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.
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.
One serving of Mutton Sukha contains approximately 550-600 calories, depending on the fat content of the mutton and the amount of oil used.
Absolutely! You can substitute mutton with bone-in chicken. Reduce the pressure cooking time to about 10-12 minutes (or 2-3 whistles) as chicken cooks much faster.
The best cuts are from the shoulder, leg, or ribs with the bone in. The bones and marrow add immense flavor to the dish.
Store leftover Mutton Sukha in an airtight container in the refrigerator for up to 3 days. The flavors often intensify the next day. Reheat thoroughly before serving.
Bitterness in the masala is usually caused by over-roasting or burning the dried coconut or other spices. It's crucial to roast on low-medium heat and stir continuously until the coconut is a deep golden brown, not dark brown or black.