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Mutton sukka
Mutton sukka

Mutton sukka

July 20, 2018

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

  • Prep: 1 hr 15 mins
  • Cook: 45 mins
  • 1 hr 15 mins

    45 mins

    2 hrs


1/2 kg mutton (thigh and ribs)- cut

2 count onions (sliced)

1 count tomato (chopped)

1 cup dry coconut sliced

1/2 cup garlic cloves

1 count ginger

2 tbsp red chili powder

1 tbsp Khandeshi garam masala

6-7 count Black peppercorns

1/4 cup black stone flower

2 count bay leaves

2 count jaipatri (mace)

1/4 tsp asaphoetida

1/2 tsp turmeric

1 tsp coriander seeds


Grind the tomato, onions and dry coconut, add the ground spices, Khandeshi garam masala and red chili powder to form a thick paste

Roast the sliced onion with dry coconut on pan until golden brown. Add a few drops of oil and salt to speeden the process

Roast coriander seeds, black peppercorn, cinnamon, bay leaves, jaipatri (mace) and black stone flower on pan and grind to powder

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

Add mutton pieces to the paste and let is steam for 10 minutes on low flame

Add salt to taste and garnish with fresh coriander


1 cup Bajra flour, Salt

Make dough by adding 1/2 cup water Take a small amount of dough and flaten it by hand Sprinkle dry flour on a surface so as not to stick. Then put the flattened dough on the plate and flatten it further by hand uniformly by rotating it. Sprinkle more flour on plate if still sticky. Now the lower side is floury due to the dry flour stuck to it Put the flattened dough on a hot tawa with the floury side up Sprinkle water on the floury side and spread the water till the edge of the dough so that the entire surface is wet Once the lower side is baked, flip the dough using a spatula. Rotate it a few times until the base is crispy Now roast the dough on direct high flame until it rises. Make sure the edges are roasted too Once done, cool the bhakri by keeping it in a vertical position. Do not store hot, else it becomes soggy

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