Kolhapuri Mutton Sukka | How to make Kolhapuri Mutton Sukka

By Sujata Hande-Parab  |  11th Mar 2018  |  
5 from 1 review Rate It!
  • Kolhapuri Mutton Sukka, How to make Kolhapuri Mutton Sukka
Kolhapuri Mutton Sukkaby Sujata Hande-Parab
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About Kolhapuri Mutton Sukka Recipe

Mutton Sukka is a popular dish in Maharashtra and Kolhapur region. Always served along with Mutton thali or with rice or millet Bhakari. Deliciously spicy mutton gravy is prepared using cooked mutton pieces, onion, tomatoes and some masalas.

Kolhapuri Mutton Sukka

Ingredients to make Kolhapuri Mutton Sukka

  • For Mutton Cooking Mutton Pieces – 300 grams (Preferably leg and rib pieces, Washed thoroughly.)
  • onion – 2 small finely chopped
  • turmeric powder – ½ tsp
  • Fresh ginger Garlic Paste – 1 ½ tsp
  • oil – 1 ½ tbsp
  • water – 2 -3 cups
  • For Masala Paste – onion – 2 medium size (roasted)
  • Dry coconut – ½ coconut (grated or sliced) (roasted)
  • White sesame seeds – 1tbsp (roasted)
  • White poppy seeds – 1 tsp (roasted)
  • cumin seeds – 1tsp(roasted)
  • garlic – 4-5
  • ginger – 1tsp
  • finely chopped coriander – A handful
  • For Mutton Sukka- oil – 1 tbsp
  • onion – 1 medium finely chopped
  • tomato – 1 small Finely Chopped
  • Red chili powder – 1/2 tsp
  • Salt to taste Kolhapuri curry masala or kanda lasun masala – 1 ½ tbsp
  • Finely chopped coriander leaves – 1 tbsp (For Garnishing)
  • Mutton Stock – 3-4 tbsp

How to make Kolhapuri Mutton Sukka

  1. Wash Mutton pieces thoroughly. Drain off completely.
  2. In a presser cooker, heat oil. Add finely chopped onions. Cook till translucent.
  3. Add turmeric powder. Stir well.
  4. Add mutton pieces. Saute them, tossing and turning them until they are brown on all the sides.
  5. Add 2-3 cups of water and salt. Close the lid. Cook it for 6 whistles. cooking depends on the freshness of mutton. Fresh get cooked fast then the frozen.
  6. Switch off the flame. Let pressure inside cooker come down. Open the lid and check whether mutton is been cooked properly. It should be tender and melt in the mouth.
  7. Separate stock and mutton pieces. Mutton pieces are used for making Mutton Sukkha.
  8. For Masala – In a heavy bottom wok, dry roast coconut until browned.
  9. Roast onion until browned.
  10. Dry roast poppy seeds and sesame seeds separately.
  11. Blend all roasted ingredients and coriander, ginger, garlic into fine paste.
  12. In another pan heat oil. Add finely chopped onion. Cook until translucent.
  13. Add finely chopped tomatoes and salt. Cook till tomatoes become mushy.
  14. Add red chili powder. Mix well.
  15. Add 1 ½ tbsp prepared onion-coconut-coriander paste and Kolhapuri Curry masala. Mix well until combined.Cook masala for a minute.
  16. Add cooked mutton pieces with 3-4 tbsp stock. Coat well with masala mixture.
  17. Cook for more 3-4 minutes.
  18. Garnish it with finely chopped coriander leaves.
  19. Serve hot with hot steamed rice or chapati or roti or bhakari.

My Tip:

Salt is already added while cooking mutton, add it accordingly while preparing curry. Tender meat takes little less time for cooking then frozen. Cook accordingly. Spiciness can be increased as per your preference. Stock can be used for making curry or soup. if mutton sukka is too dry add 2-3 tbsp stock.

Reviews for Kolhapuri Mutton Sukka (1)

Hema Mallik8 months ago

Nice one.