Mutton Sukkha (first appeared on

Mutton Sukkha (first appear on Sukkha

Mutton is a rarity in our house. It is even more rarely cooked than pork. Essentially, it doesn’t fit the bill of a meat that is cooked for festivals and nor does it qualify for a chicken dish which is usually a Sunday special.

Although, I like mutton when it is tender and cut into boneless pieces. Mutton with bones works well to prepare a rich and flavourful biryani and other mutton curries.

Like all my recipes, I like this one because it is simple to make and doesn’t require any fancy spices and methods of cooking. However, it turns out to be one of the most flavoursome Manglorean mutton dishes that I like to make.

Here’s the recipe of Mutton sukkha.


1 kg boneless mutton (cut into small cubes)
1 medium-sized potato cut into cubes
½ a bowl of freshly grated coconut

Roast all the ingredients below separately and grind into a paste.

10 pepper corns
3 cloves
1 inch cinnamon
4 garlic cloves
5 dry Madras red chillies
1 tsp coriander seeds
½ tsp poppy seeds (khus khus)
½ tsp jeera
1 medium-sized onion
1 marble-sized tamarind

For seasoning:

1 medium-sized onion, finely chopped
1 tsp rice powder
4 spoons ghee
Salt to taste


1. Wash the meat and boil with water and salt in a pressure cooker.

2. Grind the ingredients above into a smooth paste.

3. Add ghee to a shallow pan, fry the medium sized onion. To this, add the ground masala and fry this till it’s completely cooked. Stir constantly so it doesn’t burn.

4. Add cooked meat to this and allow it to simmer in the gravy.

5. To this, add the rice powder and boiled potatoes. Bring to a boil till most of the gravy is soaked into the meat and potatoes.

6. Garnish with grated coconut.

The mutton tastes best with chapattis but if you like it with rice, leave some gravy in and don’t add the rice powder. The rice powder tends to thicken the gravy.

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