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Sukka mutton recipe in marathi language

A Perfect Recipe for Mutton Lovers

Malvani Sukha Mutton – the moment I read this recipe in one of the old recipe books that I found, I was sure it’ll be a winner.  The blend of spices brings the dish a delightful flavour and  you can serve the Malvani Sukha Mutton with Bhakri (flatbread made of Bajra or Jowari), Thecha (a very hot paste of garlic and dried red chillies) and raw onions. 

Tips

Coconut oil makes this dish tastes better so I used coconut oil in this recipe. However, you can use any refined oil. The CKP Garam masala is simple to make. Click here to know how to make it.

Trivia

Malvan being a coastal area in Konkan, it has its own distinct way of cooking food. Malvani cuisine uses coconut liberally in various forms such as grated, dry grated, fried, coconut paste and coconut milk. Many masalas have dried red chilies and other spices like coriander seeds, peppercorns, cumin, cardamom, ginger, garlic, etc. Source: Wikipedia

Malvani Sukha Mutton served with Bhakri, thecha and raw onions.

To balance the heat of this dish, I always serve this with Buttermilk and Varan (Dal made the Maharashtrian way)
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Chettinad Mutton Sukka Recipe

Mutton Sukka, Rasam and Saadham (White Rice) on a Sunday afternoon. Its the most comforting meal and so easy to put together. This is an extremely simple recipe and can be put together in no time. Its usually preferable to use mutton pieces with bone for this recipe. The flavor from the bone enhances the taste of the dish and also keeps the meat juicy. Clean the mutton well and try to get rid of the fat if any. These days, the butcher removes most of the fat unlike yesteryear’s. Keep the pieces bite size. There is no oil added for this recipe. The fat from the mutton would suffice.

Mutton Chukka Home Cooking

We have used a 3 liter pressure cooker for today’s recipe. Take the pressure cooker and add in all the ingredients. Pressure cook for 15 minutes on medium flame. I got 20 whistles. Remove from heat and wait for the pressure to release naturally. Make sure that the meat is cooked. Just press a piece of meat and it should fall of the bone easily. There would be a little gravy left in the pan.

Mutton Chukka Home Cooking Tamil

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Ingredients

• Mutton - 1 kg
• Turmeric Powder - 1/2 Tsp
• Asafoetida (Hing) 1 Tsp
• Ginger paste 1 Tbsp
• Garlic paste 1 Tbsp
• Onion chopped 4 medium sized
• Garam masala 1.5 Tsp
• Dry dessicated coconut 5 Tsp
• Dried whole red chillies 4-5 (depends on your taste. If you like it less hot, use only 2)
• Bay leaf 4
• Cinnamon stick 2 1"pieces
• Oil (preferably coconut oil) - 80ml or 8 Tbsp
• CKP Garam Masala 4-5 Tbsp

• Mutton Recipes

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• Method   

   Step 1

  Grind together dry desiccated coconut and dried red chillies and keep it aside. Marinate the mutton for 45 minutes with Turmeric, Asafoetida, Salt, Ginger paste and Garlic paste.

  Step 2

  In a pressure pan, heat oil, add bay leaf, 1 cinnamon stick, chopped onions and fry till onions get translucent. Add the mutton and fry on high heat for about 10 minutes so that its juices get sealed.

  Step 3

  Add about a cup of water and let the mutton simmer on slow gas mark for about 10 minutes after the first whistle. After 10 minutes, let the pressure drop and open the pressure pan.

  Step 4

  Put the pressure pan back on the stove. By this time the mutton is about 50% done. Add the coconut dried red chilly powder and 4-5 Tsp of CKP garam masala, stir the contents, let it simmer for about 2-3 minutes. Add 20ml or so of warm water and close the lid of the pressure pan. Cook it on pressure for another 15 minutes after the first whistle.

  Step 5

  After the pressure drops, open the pan, let the remaining water evaporate, stir the contents carefully without breaking the mutton pieces. Add 1 Tsp of garam masala, Taste for red chilli and salt content and add more if required.

  Step 6

  Garnish the dish with coriander.

  Serving Suggestions

  Serve with hot Bhakri, Thecha, raw onions and a glass of buttermilk.

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Mutton Sukka Home Cooking

Ingredients to make Kolhapuri Mutton Sukka

• For Mutton Cooking Mutton Pieces – 300 grams (Preferably leg and rib pieces, Washed thoroughly.)
• Onion – 2 small finely chopped
• Turmeric powder – ½ tsp
• Fresh Ginger Garlic Paste – 1 ½ tsp
• Oil – 1 ½ tbsp
• Water – 2 -3 cups
• For Masala Paste – Onion – 2 medium size (roasted)
• Dry Coconut – ½ Coconut (grated or sliced) (roasted)
• White Sesame Seeds – 1tbsp (roasted)
• White Poppy Seeds – 1 tsp (roasted)
• Cumin seeds – 1tsp(roasted)
• Garlic – 4-5
• Ginger – 1tsp
• finely chopped Coriander – A handful
• For Mutton Sukka- Oil – 1 tbsp
• Onion – 1 medium finely chopped
• Tomato – 1 small Finely Chopped
• Red chili powder – 1/2 tsp
• Salt to taste Kolhapuri curry Masala or kanda lasun Masala – 1 ½ tbsp
• Finely chopped Coriander leaves – 1 tbsp (For Garnishing)
• Mutton Stock – 3-4 tbsp

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Mutton Sukka Recipe Chef Dhamu

How to make Kolhapuri Mutton Sukka

1. Wash Mutton pieces thoroughly. Drain off completely.
2. In a presser cooker, heat oil. Add finely chopped onions. Cook till translucent.
3. Add turmeric powder. Stir well.
4. Add mutton pieces. Saute them, tossing and turning them until they are brown on all the sides.
5. Add 2-3 cups of water and salt. Close the lid. Cook it for 6 whistles. cooking depends on the freshness of mutton. Fresh get cooked fast then the frozen.
6. Switch off the flame. Let pressure inside cooker come down. Open the lid and check whether mutton is been cooked properly. It should be tender and melt in the mouth.
7. Separate stock and mutton pieces. Mutton pieces are used for making Mutton Sukkha.
8. For Masala – In a heavy bottom wok, dry roast coconut until browned.
9. Roast onion until browned.
10. Dry roast poppy seeds and sesame seeds separately.
11. Blend all roasted ingredients and coriander, ginger, garlic into fine paste.
12. In another pan heat oil. Add finely chopped onion. Cook until translucent.
13. Add finely chopped tomatoes and salt. Cook till tomatoes become mushy.
14. Add red chili powder. Mix well.
15. Add 1 ½ tbsp prepared onion-coconut-coriander paste and Kolhapuri Curry masala. Mix well until combined.Cook masala for a minute.
16. Add cooked mutton pieces with 3-4 tbsp stock. Coat well with masala mixture.
17. Cook for more 3-4 minutes.
18. Garnish it with finely chopped coriander leaves.
19. Serve hot with hot steamed rice or chapati or roti or bhakari.

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My final Tip:

Salt is already added while cooking mutton, add it accordingly while preparing curry. Tender meat takes little less time for cooking then frozen. Cook accordingly. Spiciness can be increased as per your preference. Stock can be used for making curry or soup. if mutton sukka is too dry add 2-3 tbsp stock.

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