By Mutton Sukha is a richly spiced, dry-style Indian mutton preparation known for its deep flavours, aromatic masalas, and beautifully roasted texture. This dish is especially popular in regions like Mangalore, Tamil Nadu, Andhra, and Maharashtra, though every place has its own variation. The term sukha refers to the dry consistency of the dish—where the masala clings to the meat without too much gravy. What makes Mutton Sukha irresistible is the perfect balance of slow-cooked tender meat, freshly roasted spices, and the final bhuna (roasted) layer that elevates its aroma.
Below is a detailed, step-by-step recipe along with the ingredients, techniques, and flavour secrets to help you recreate restaurant-style Mutton Sukha at home.
Ingredients
For Marination
- Mutton – 750 g to 1 kg (bone-in preferred for flavor)
- Turmeric powder – ½ teaspoon
- Red chilli powder – 1 teaspoon
- Ginger-garlic paste – 1 tablespoon
- Lemon juice – 1 tablespoon
- Salt – as needed
For Cooking Mutton
- Water – 1 to 1½ cups
- Curry leaves – 1 sprig
- Oil – 1 tablespoon
For Sukha Masala
- Oil – 3 tablespoons
- Mustard seeds – ½ teaspoon
- Cumin seeds – ½ teaspoon
- Dry red chillies – 3 to 4
- Curry leaves – 2 sprigs
- Onion – 2 large, finely sliced
- Green chillies – 2, slit
- Tomato – 1 medium, chopped
- Ginger-garlic paste – 1 tablespoon
Spice Powders
- Coriander powder – 1 tablespoon
- Red chilli powder – 1 to 1½ teaspoons
- Garam masala – ½ teaspoon
- Pepper powder – ½ teaspoon
- Fennel powder – ½ teaspoon
Optional Masala (for enhanced flavour)
- Fresh coconut – ¼ cup, grated
- Black pepper – ½ teaspoon
- Fennel seeds – ½ teaspoon
- Dry red chilli – 1
- Roast lightly and grind coarsely (optional but highly recommended)
Finishing Ingredients
- Fresh coriander leaves
- Lemon juice
- More curry leaves
Preparation Steps
Step 1: Marinating the Mutton
Marination is crucial for any mutton recipe because it helps tenderise the meat and infuses flavour. Wash the mutton pieces thoroughly and drain excess water. Add turmeric, red chilli powder, ginger-garlic paste, lemon juice, and salt. Mix well so the spices coat all the pieces. Cover and set aside for at least 30 minutes. Longer marination enhances the texture and taste.
Step 2: Cooking the Mutton
Mutton Sukha requires well-cooked, tender meat before roasting it with the masala.
You can use a pressure cooker or a heavy-bottomed pot:
- Add the marinated mutton, curry leaves, a little oil, and water.
- Pressure-cook for 4–5 whistles, then simmer for 10 minutes on low flame.
- If using a pot, slow-cook until the mutton is soft.
The mutton should be cooked but not falling apart. Reserve the stock—it helps adjust moisture later.
Step 3: Preparing the Sukha Masala
Heat oil in a wide pan. Add mustard seeds and let them splutter. Then add cumin seeds, dry red chillies, and curry leaves. These tempering ingredients create the first flavour layer.
Now add sliced onions and green chillies. Sauté until the onions turn golden brown, which adds sweetness and depth to the masala. Add ginger-garlic paste and cook until the raw smell disappears.
Add chopped tomato and cook until soft and mushy. This helps bind the masala and adds a slight tanginess.
Step 4: Adding the Spices
Reduce the flame and add:
- Coriander powder
- Red chilli powder
- Fennel powder
- Pepper powder
- Garam masala
Sauté the spices on low heat to avoid burning. This step enhances aroma and flavour.
If you are using the optional coconut-fennel-pepper masala, add it here. The freshly roasted masala gives traditional Mangalorean-style richness and that signature sukka taste.
Step 5: Combining Mutton with the Masala
Add the cooked mutton along with a few tablespoons of its stock. Mix until the meat is completely coated with the masala. Now begins the important part—the slow roasting process.
Keep the flame on medium-low and roast the mutton for 15–20 minutes, stirring occasionally. The masala will thicken and cling to the pieces, becoming more flavourful as it cooks.
If you prefer slightly moist sukha, add 2–3 tablespoons of the stock. For a drier version, roast a little longer until oil separates.
Step 6: Final Touch
Once the masala reaches your desired dry consistency, sprinkle fresh coriander and add a final handful of curry leaves. A squeeze of lemon enhances the taste at the end.
Your aromatic, spicy, flavour-packed Mutton Sukha is ready!
Serving Suggestions
Mutton Sukha pairs beautifully with:
- Steamed rice
- Jeera rice
- Neer dosa or appam
- Chapati, phulka, or parotta
- Ragi mudde (for South Indian style)
You can also serve it as a starter—its bold flavours make it a perfect accompaniment to drinks.
Tips to Make Restaurant-Style Mutton Sukha
- Use bone-in meat
Bones release natural juices that deepen the flavour. - Slow roast patiently
The sukha texture comes only when the masala is roasted well. - Use fresh spices
Freshly ground pepper, fennel, and coconut elevate the dish. - Don’t skip curry leaves
They give essential aroma and taste. - Let the mutton rest
Allowing the dish to rest for 10 minutes before serving enhances flavour absorption.
Conclusion
Mutton Sukha is a celebration of Indian masala roasting techniques and the rich flavours of slow-cooked meat. Whether made for a special lunch, festive meal, or a weekend feast, this recipe brings authentic taste and depth to your table. With each bite offering a mix of spiciness, aroma, and tender meat, Mutton Sukha is a dish that truly stands out. Follow the steps, roast the masala patiently, and enjoy a flavour-rich, restaurant-style experience right at home.
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