Mutton Sukka
Mutton Sukka is a Maharashtra Indian lunch dish made with mutton, onions, dry coconut, kanda lasun masala and other everyday ingredients. The full ingredient list and method are below.
- Total time (approx.)
- 50 min
- Calories (estimate)
- ~650 kcal
- Course
- Lunch
- Cuisine
- Maharashtra (Indian)
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Ingredients
Quantities below are a guide for a typical household portion — scale them to the number of people you are cooking for and season to taste.
- 500g mutton, bone-in
- 2 large onions, finely chopped
- 1/2 cup dry coconut, grated and roasted
- 2 tbsp Kanda Lasun Masala
- 1 tsp goda masala
- 1 tbsp ginger-garlic paste
- 3 tbsp oil
- Salt to taste
- Fresh coriander for garnish
- Water for cooking
Method
- 1Pressure cook mutton with a pinch of turmeric and salt until 80% tender.
- 2Grind roasted coconut, 1 onion, ginger-garlic to a paste with a little water.
- 3Heat oil in a pan, add remaining chopped onion and sauté until golden brown.
- 4Add the ground paste, Kanda Lasun Masala, and goda masala. Fry until oil separates.
- 5Add the cooked mutton (reserve stock). Sauté well for 5-7 minutes.
- 6Add a little mutton stock if needed, cover, and cook on low heat until mutton is fully tender and dry.
- 7Garnish with fresh coriander. Serve hot with bhakri or chapati.
About these numbers: the time shown is an approximate overall cooking time, and the calorie figure is a rough estimate for one serving of the dish as described — not a laboratory analysis. Both will change with your portion size, ingredients and how much fat you cook with. Dietary tags describe the dish in general terms; always check the labels on what you buy. Nothing here is medical or dietary advice. Spotted a mistake? Tell us and we will fix it.
