Preparation Time 15 Minutes

Cooking Time 1 Hour

Resting Time 1 Hour

Total Time 2 Hour 15 Minutes

Serve 4

Type of Recipe: Curry

Name of Author: Asmi Kadam


  • ½ kg Mutton ( with medium pieces)
  • 1 chopped Onion
  • ½ cup fried Onions
  • 1 tablespoon Ginger, Garlic, Chili, Coriander paste
  • Chopped Coriander
  • 2 tablespoon Red Chili powder
  • 1 teaspoon Turmeric
  • 1 Bay Leaf
  • Curry leaves
  • Oil
  • Salt
  • Water
  • For Marination:
  • 1 Teaspoon red Chili Powder
  • 1 Teaspoon Turmeric
  • 1 Tablespoon oil
  • 1 tablespoon Ginger, Garlic, Chili, Coriander paste
  • 1 Teaspoon Salt
  • For Masala Paste:
  • 1 chopped Onion
  • ½ cup grated dry Coconut
  • 5 to 6 Garlic Cloves
  • 1 inch Ginger
  • Coriander leaves and Mint Leaves
  • 1 Tablespoon Garam Masala powder


Wash Mutton pieces cleanly. Transfer it into the bowl for basic marination. Add 1 teaspoon red chili powder, turmeric, ginger garlic paste, salt and 1 tablespoon oil. Mix it well.

Keep aside for marination at least 1 hour.

Now for preparing masala paste. Heat pan on a medium flame, roast the grated dry coconut with some garlic cloves. Transfer it into the plate. Then, add onions in a pan with chopped ginger. For frying the onions add little oil. Fry till onion change the color to brown. Transfer fried onions into the dry coconut.

Allow to cool down for few minutes.

Now take a mixture jar, add fried onion and dry coconut into the jar and add coriander leaves, mint leaves, 1 tablespoon garam masala powder. Grind till fine paste in the mixture grinder. Don’t use water for grinding. Now the masala paste is ready.

Transfer those marinated mutton into the pan. Allow to cook on a medium flame. Stir it in between for cooking the mutton. For cooking this mutton, it will take at least ½ hour. Once cook, switch off the flame.

For cooking mutton sukkah, heat vessel on a medium flame, add 2-3 tablespoon of oil. Once oil heated add bay leaf and curry leaves. Then, add chopped onions. Fry the onions till change the color, add ginger garlic paste. Saute well.  Now add masala paste, red chili powder, turmeric and garam masala powder into the onions. Fry till oils get separated.

Now add cooked mutton and fry with all the masala paste. Add salt. Mix it well. Remember we already added salt at the time of marination.

Once mutton coated by masala, add ½ glass of hot water.

Don’t use much water for cooking the mutton. Turn the gas on a slow flame and put a lid on the vessel. Allow to cook for 20 minutes. After 20 minutes, mutton can nicely cooked. Now add fried onions for enhancing the taste. Allow to cook for another few minutes.

Once mutton cook properly, add chopped coriander. Mix it well and fry it till mutton removing the oil. Now sukkah mutton is ready.

Garnish with some chopped coriander. Serve with chapatti, rice or roti.

Thank you.

Have a wonderful day.

Leave a Reply

Your email address will not be published.