Mutton Sukka Fry is a lip smacking mutton/lamb recipe where the soft and succulent mutton pieces are coated with aromatic blend of masalas and spices. Mutton Sukka is made with fresh meat, desiccated coconut and masalas and tempered with curry leaves and green chillies. Let’s learn how to make the perfect Mutton Sukka Fry.
My sister and me always loved the way our father prepared mutton dishes. Mutton Sukka being one of our favourites because it is quite different than our regular way of preparing mutton, you know the Bengali way. It was my birthday 2 days back and my father prepared his special mutton sukka for me along with panch rokom bhaja (5 tyes of fried vegetables), moong dal, ilish maach bhaja (fried fish), sorshe ilish (mustard fish curry), phulkofir roast (bengali cauliflower roast), doi bgun (eggplant cooked in spiced yogurt), kacha aamer chatni (raw mango chutney) all prepared by my maa. Imagine the smile on my face to see all this delicacy decorated in front of me all ready to be devoured. Oh so pampered! I felt like a kid again. Hehe!!
My father is an excellent cook and by now you must have guessed it that today’s Mutton sukka fry recipe is my father’s recipe.
Let’s see how it is made.
How to make Mutton Sukka Fry?
“Sukka” stands for “sukha” in hindi which means “DRY”. This dry mutton/lamb masala is pretty easy to make with basic ingredients available. In India it is made with mutton (goat meat) but mutton is not available every where, so you can replace with lamb, beef or even chicken.
One thing I always do when it comes to cooking red meat (mutton/lamb) is precook the meat. I pressure cook the marinated mutton/lamb with 1-1 1/2 cups of water until its 90 percent done and then I cook it with the masala. This helps save time and lot of work and effort especially in this hot weather. Seriously try it the next time you plan on to make mutton/lamb. And don’t forget to thank me later. 😉
Dry roast the desiccated coconut and fry half the onions until golden brown and then ground them into a paste.
Heat oil add the chopped onions and fry until golden brown. Then add the ginger-garlic paste and sauté. Toss in the chopped tomatoes and cook until soft and mushy. next add the coconut-onion paste along with red chilli powder and salt and cook medium high heat until you see oil seeping through the masala.
Add the precooked meat (minus the cooking liquid) and mix it well with the masala. Slowly start adding the cooking liquid a little at a time and cover and cook stirring frequently. Finally add cardamom powder, garam masala powder, curry leaves and mux everything well. continue cooking until you get a desired dry consistency. Sprinkle with coriander leaves and serve hot with rice or paratha.
Here are few LAMB/MUTTON recipe that you can try.
Mutton Sukka Fry Recipe | Lamb Sukka | How to make Mutton Sukka Fry at home
- pressure cooker
- large thick bottomed pan
- Large bowl
- 1 kg Mutton/Lamb
- 1/2 cup Yogurt
- 2 tsp Ginger-Garlic paste
- 1/2 tsp Turmeric powder
- 1 tsp Chilli powder
- 1 tsp Salt
Ground to Paste
- 80 gms Dessicated coconut
- 2 large Onion thinly sliced
- 1 tbsp Oil
For the Sukka Masala
- 2 large Onions chopped
- 2 large Tomatoes chopped
- 1 1/2 tbsp Ginger-Garlic paste
- 2-3 Green Chillies chopped
- 2 tsp Chilli powder
- 1 tbsp Coriander powder
- 15-20 Curry leaves
- 6-7 Green Cardamoms finely ground into powder
- 1/2 tsp Garam masala powder
- Salt as per taste
- 3-4 tbsp Oil
- handful Coriander leaves chopped
- In a large bowl add all the ingredients under marination and mix everything well. Marinate for at least 1 hour or more.
- Pressure cook the marinated mutton/lamb with 2 cups of water for 5 whistles or until the mutton/lamb is 90 percent cooked. Now separate the meat pieces from the cooking liquid and keep both of them aside for later use.
- Heat a thick bottomed pan on medium heat and dry roast the desiccated coconut until golden brown. Make sure you don't burn the coconut. Remove from the heat and keep it aside.
- In the same pan heat a tbsp of oil on medium-high heat and fry the thinly sliced onions until golden brown. take it off the heat and let it cool.
- In a mixer grinder add the roasted desiccated coconut and fried onions along with 4-5 tbsp of water and ground it to paste. Keep it aside.
- In a thick bottomed pan heat 3-4 tbsps of oil on medium to high heat and add the chopped onions and fry until it soft and translucent.
- Next add the ginger garlic paste and sauté until the raw smell disappears.
- Toss in the chopped tomatoes and green chillies and mix everything together. Fry until it's soft and mushy.
- Now add the coconut-onion paste, chilli powder, c oand salt(just remember we have already added some salt while marinating the meat, so use accordingly). Sauté for 6-8 minutes or until you see the oil separation from the sides.
- Now add the boiled mutton/lamb pieces (minus the juices) to the masala and saute for 2-3 minutes.
- Now start adding the cooking liquid a little at a time and cook the mutton/lamb on medium-low heat. Cover and cook slowly adding the cooking liquid a little at a time. This will take almost 30-45 minutes to cook the meat with the spice mix and infuse the flavours.
- Finally add cardamom powder, garam masala powder, curry leaves and mix everything well. Check the seasoning, add salt if required. Continue cooking until it reached the desired consistency and the mutton pieces are coated with the masala.
- Sprinkle freshly chopped coriander leaves and serve it hot.
I hope you enjoy this delicious Mutton Sukka Fry Recipe as much as we do!