By 1. Marinate the Mutton
Start by washing the mutton pieces thoroughly. Drain excess water and pat dry. In a mixing bowl, combine yogurt, turmeric, red chili powder, ginger-garlic paste, and salt. Mix well to coat the mutton evenly. Cover and marinate for at least 2 hours, or preferably overnight in the refrigerator. Marination helps tenderize the meat and infuses it with deep flavor.
2. Prepare the Sukha Masala
In a pan, heat 2 teaspoons of oil. Add dry red chilies, coriander seeds, cumin, black peppercorns, fennel seeds, cloves, cinnamon, cardamom, and curry leaves. Roast the spices on low heat until aromatic and lightly browned. Then, add grated coconut and continue roasting until the coconut turns golden brown. Turn off the heat and allow the mixture to cool.
Grind this roasted mixture into a coarse paste using minimal water. This masala is the heart of Mutton Sukha — it provides the dish’s earthy, nutty aroma and rich texture.
3. Pressure Cook the Mutton
In a pressure cooker, heat 1 tablespoon of oil and add the marinated mutton. Sauté for 5–6 minutes on medium flame until the raw smell disappears. Add half a cup of water, close the lid, and pressure cook for 4–5 whistles (or until the mutton turns tender). Cooking time may vary depending on the type and age of the goat meat. Once done, set aside to cool and release pressure naturally.
4. Cook the Sukha
In a heavy-bottomed pan or kadai, heat the remaining oil. Add sliced onions and sauté until they turn golden brown. Add chopped tomato and cook until soft and mushy. Now, add the ground sukha masala paste and stir well. Sauté on low flame for 5–7 minutes until the masala releases oil and the raw aroma fades.
Next, add the cooked mutton pieces along with a few spoons of the cooking stock from the pressure cooker. Stir continuously so the masala coats the meat evenly. Keep cooking on medium flame until the mixture becomes thick and dry, and oil begins to separate from the edges. Adjust salt and spice levels as needed.
5. Finishing Touch
Once the mutton becomes tender and the masala is completely dry, turn off the flame. Add lemon juice and mix well. Garnish with freshly chopped coriander leaves and serve hot.
Serving Suggestions
Mutton Sukha pairs wonderfully with traditional Indian breads and rice dishes. Here are some popular combinations:
- With Rice: Serve with steamed rice, ghee rice, jeera rice, or coconut rice for a complete meal.
- With Bread: Goes perfectly with chapati, naan, or parotta.
- With Drinks: A squeeze of lemon and a side of sliced onions make it a delightful starter or side dish with traditional beverages like buttermilk or sol kadhi.
In coastal regions like Mangalore, Mutton Sukha is often served with Neer Dosa or Idiyappam, making it a festive delight.
Chef’s Tips
- Tenderizing: If the mutton is from an older goat, marinate longer or add raw papaya paste to tenderize the meat.
- Coconut Variation: You can substitute grated coconut with desiccated coconut if fresh is unavailable, but the flavor may vary slightly.
- Dryness Level: Adjust cooking time to achieve your preferred consistency — from semi-dry to completely dry.
- Extra Heat: For spicier versions, add crushed black pepper or green chilies toward the end.
- Rich Flavor: A teaspoon of ghee added at the end enhances aroma and richness.
Health Benefits
Though indulgent, Mutton Sukha has some nutritional value when eaten in moderation. Mutton is rich in protein, iron, zinc, and vitamin B12, which support muscle strength and immunity. The use of spices like black pepper, cumin, and turmeric boosts metabolism and aids digestion. Coconut provides healthy fats that enhance satiety. However, it’s best enjoyed occasionally due to its high calorie and fat content.
Conclusion
Mutton Sukha is a dish that beautifully balances spice, texture, and aroma. Its deep-roasted masala, tender chunks of meat, and dry consistency make it a beloved recipe in South Indian homes and coastal kitchens. Whether served with dosa, rice, or parotta, it never fails to impress meat lovers. With the right balance of spices and slow cooking, you can recreate this authentic restaurant-style Mutton Sukha at home — bursting with flavor in every bite.
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