Mutton Sukka (Dry Mutton)

Dish:  Mutton Sukka (Dry Mutton)Dish components: Mutton sukka

Description: Tender mutton pieces in thick Khandeshi Garam Masala and Khada Masala mixture | Flavours of freshly ground spices and slow cooked meat together make this an addictive appetizer

Level of Difficulty: Medium

Preparation time (excluding prior preparation): 120 min

Serving: 2-3


1/2 kg mutton (thigh and ribs)- cut, 2 onions (sliced), 1 tomato (chopped), 1 cup dry coconut sliced, 1/2 cup garlic cloves, 1 inch ginger


2 tbsp red chili powder, 1 tbsp Khandeshi garam masala, 6-7 Black peppercorns, 2 inch cinnamon, 1/4 cup black stone flower, 2 bay leaves, 2 jaipatri (mace), 1/4 tsp asaphoetida, 1/2 tsp turmeric, 1 tsp coriander seeds


  1. Boil mutton pieces with asaphoetida, turmeric and salt in 2 cups of water until cooked and keep aside. Do not throw away the excess water
  2. Roast the sliced onion with dry coconut on pan until golden brown. Add a few drops of oil and salt to speeden the process
  3. Roast coriander seeds, black peppercorn, cinnamon, bay leaves, jaipatri (mace) and black stone flower on pan and grind to powder
  4. Grind the tomato, onions and dry coconut, add the ground spices, Khandeshi garam masala and red chili powder to form a thick paste
  5. Heat 3 tsp oil, then add paste and heat on low flame with continuous stirring. The paste tends to absorb the oil and turn dry. Continue heating further until it starts releasing oil again. This is marked by the stage where the paste stops sticking to the spatula
  6. Add mutton pieces to the paste and let is steam for 10 minutes on low flame
  7. Add salt to taste and garnish with fresh coriander



You can also roast whole onion directly on flame if you prefer

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