By Rajlakshmi
June 15, 2026
This mutton sukka is an extremely simple recipe that can be put together in no time. All you need is to choose the mutton pieces wisely, preferably one with the bones, as the flavour from the bone enhances the taste of the dish.
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 tbsp coriander seeds 1 tbsp cumin seeds 1 tbsp red chilli powder 1 tbsp turmeric powder Salt, to taste 3 tbsp vegetable oil Water, as needed
In a dry pan, roast the coriander seeds and cumin seeds until they are fragrant. 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. 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 chopped tomato to the pan and cook until the tomato is softened. Add 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 tender.
Add the grated coconut to the pan and stir well. Cook on medium heat until mixture is dry. Serve with a choice of rice.