Maharashtrian Mutton Sukka Recipe, A Meaty Dinner Delight

Maharashtrian cuisine is a rich and diverse culinary tradition that is deeply rooted in the history and culture of the state of Maharashtra. The cuisine is known for its bold flavours, use of local spices, and emphasis on seasonal ingredients. It is a cuisine that is as varied as the geography of the state, with each region having its own unique specialities.

Mutton sukka is a dry preparation of mutton that is cooked with a blend of aromatic spices and coconut. The dish is typically served as a side dish with rice or Indian bread, and it is often enjoyed as part of a larger meal.

One of the key things that sets mutton sukka apart from other mutton dishes is the use of local spices. The spices used in the dish are a reflection of the diverse cultural influences that have shaped Maharashtrian cuisine over the centuries. The state has been ruled by a number of different dynasties throughout history, including the Mughals, the Marathas, and the British. Each of these dynasties has left their mark on the cuisine, and the use of local spices is a testament to the rich cultural heritage of the state.

It is a celebration of the bold and complex flavours that are characteristic of Maharashtrian cuisine, and it is a testament to the rich cultural heritage of the state. Whether enjoyed as part of a larger meal or as a standalone dish, mutton sukka is a true delight for the senses.

Video Credits: Get Curried/YouTube

Ingredients:

  • 1 kg mutton, cut into small pieces
  • 2 onions, finely chopped
  • 4 cloves of garlic, minced
  • 1-inch piece of ginger, grated
  • 1 tomato, chopped
  • ½ cup grated coconut
  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon red chilli powder
  • 1 teaspoon turmeric powder
  • Salt, to taste
  • 3 tablespoons vegetable oil
  • Water, as needed

Method:

  • In a dry pan, roast the coriander seeds and cumin seeds until they are fragrant. Remove from heat and grind them into a fine powder using a spice grinder or mortar and pestle.
  • In a large bowl, marinate the mutton pieces with the ground spice powder, red chilli powder, turmeric powder, and salt. Mix well and let it marinate for at least 30 minutes.
  • In a large pan or kadhai, heat the oil over medium heat. Add the onions and sauté until they are golden brown.
  • Add the minced garlic and grated ginger, and sauté for a minute until the raw smell goes away.
  • Add the marinated mutton pieces to the pan and stir well. Cook on medium heat until the mutton is browned on all sides.
  • Add the chopped tomato to the pan and cook until the tomato is softened.
  • Add enough water to the pan to cover the mutton pieces. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30-40 minutes, until the mutton is cooked through and tender.
  • Add the grated coconut to the pan and stir well. Cook on medium heat until the mixture is dry and the coconut is toasted and fragrant.
  • Serve hot with rice or naan.