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Kolhapuri Mutton Sukka

Mar-11-2018
Sujata Hande-Parab
30 minutes
Prep Time
45 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Non-veg
  • Medium
  • Everyday
  • Maharashtra
  • Stir fry
  • Roasting
  • Pressure Cook
  • Blending
  • Main Dish
  • Gluten Free

Ingredients Serving: 6

  1. For Mutton Cooking Mutton Pieces – 300 grams (Preferably leg and rib pieces, Washed thoroughly.)
  2. Onion – 2 small finely chopped
  3. Turmeric powder – ½ tsp
  4. Fresh Ginger Garlic Paste – 1 ½ tsp
  5. Oil – 1 ½ tbsp
  6. Water – 2 -3 cups
  7. For Masala Paste – Onion – 2 medium size (roasted)
  8. Dry Coconut – ½ coconut (grated or sliced) (roasted)
  9. White Sesame seeds – 1tbsp (roasted)
  10. White poppy seeds – 1 tsp (roasted)
  11. Cumin seeds – 1tsp(roasted)
  12. Garlic – 4-5
  13. Ginger – 1tsp
  14. finely chopped Coriander – A handful
  15. For Mutton Sukka- Oil – 1 tbsp
  16. Onion – 1 medium finely chopped
  17. Tomato – 1 small Finely Chopped
  18. Red chili powder – 1/2 tsp
  19. Salt to taste Kolhapuri curry masala or kanda lasun masala – 1 ½ tbsp
  20. Finely chopped coriander leaves – 1 tbsp (For Garnishing)
  21. Mutton Stock – 3-4 tbsp

Instructions

  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.

Reviews (2)  

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Aparna Gaikwad-Kapadnis
Aug-20-2020
Aparna Gaikwad-Kapadnis   Aug-20-2020

Hema Mallik
Mar-12-2018
Hema Mallik   Mar-12-2018

Nice one.

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