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Lip-Smacking Mutton Sukka

By: Admin
Region: Indian
Dish:Non Vegetarian - Mutton


Boneless Mutton - 500 gms
Turmeric Powder- 1/2 tsp
Salt- 1 tsp
Water- 200 ml
Oil- 1/2 tbsp

To make Masala Powder:
2 tsp Coriander Seeds
2 tsp Black Peppercorns
Cumin Seeds- 1/2 tsp
Fennel Seeds- 3/4 tsp
Red Chillies- 2
Cloves- 3
Cinnamon- 2
Green Cardamom- 2
Small Shallots, halved or thick slices- 150 gms after peeling
Curry leaves- 2 sprigs
Green Chillies, slit- 3
Ginger Garlic paste- 2 tsp
Chopped Coriander - 3 tbsp
Salt for seasoning
Oil- 4 tbsp


Take a pressure cooker and add the mutton, turmeric powder, salt, little oil and water. Pressure cook up to 4 whistles till mutton is tender.

Alternatively, add all the items in a pan and cover & cook for around 45 mins till meat is tender.

Heat oil in a pan & add the shallots. Fry on medium heat for 1-2 mins and add the slit green chillies and curry leaves. Continue to fry on medium heat for another 5-6 mins till the shallots are translucent and light brown at the edges.

Now add the Ginger Garlic paste and fry on low heat for 2 mins.

Add the boiled mutton along with the stock and give a mix. Bring to a boil.

Take a pan and add all the spices to make the masala powder. Dry roast on low heat for 2-3 mins. Set aside to cool and grind to a coarse powder.

Add the masala powder made in the grinder and give a mix.

Fry this on high heat for around 6-7 mins till all the stock is absorbed and the mutton is fried and becomes dark in colour. - Check and add salt for seasoning if needed at this stage.

Add the chopped coriander leaves and fry on high heat for 1-2 mins till oil separates.


Mutton Sukka can be eaten any way you want. Some people have it as an evening snack to offer to parties guests, others have it for Sunday lunchwith rasam and rice. Preparing mutton sukka can be a little tricky as the recipe involves pre-preparation. You need to prepare a masala powder and boil mutton before you start cooking mutton sukka.

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