Mutton sukka is a spiced dish made of small pieces of goat slowly cooked with broth and onions until almost dry. The resulting tender slices of meat with the thick coating of spices is delectable and is a wonderful accompaniment to hot rice, naan/pita bread or even as a filling for tacos.
Growing up,goat was a delicacy we got to eat just once in a while because we as a family weren’t great fans of eating meat very often. Since we lived in a beautiful town nestled among the hills of the Western Ghats and always had a huge garden of vegetables, our diet was mostly vegetarian making us eager for the occasional chicken or goat. Especially on Deepavali, the day started with steaming hot idlis and a flavorful goat curry. Childhood memories are the best, aren’t they?
Now, my husband and I eat a lot of meat. Not something to be proud of but yeah, that’s how we roll. So I try to prepare different recipes instead of repeating the same ones. I never made mutton sukka before, but since it’s my husband’s favorite I tried making it. The tender, small pieces of goat slowly roasted with broth, onions and a mix of spices yields a thick gravy which is cooked further to coat the pieces in the masala. This is a tested recipe and gives yummy results every time I make it. So go ahead and make this once, you wont regret it.
Mutton sukka/ Dry spiced goat stewPrint This
- Goat (Boneless 1 inch pieces) - 500gms / 1lb
- Ginger paste - 1 Tbsp
- Garlic paste - 1 Tbsp
- Red chilli powder- 1 1/2 Tbsp
- Coriander powder - 1 Tbsp
- Garam masala- 1/2 Tsp
- Turmeric powder - 1 Tsp
- Onions (thinly sliced) - 1/2 cup
- Curry leaves - 1 sprig
- Coconut oil - 2 Tbsp
- Salt - 2 Tsp or more to taste
- Water - 1/2 cup
- Wash the goat pieces with a bit of salt and turmeric powder. Transfer to a pressure cooker (if you have one) or stockpot and add the ginger and garlic paste, 1 tsp of salt, 1/2 tsp turmeric powder and 1/2 cup of water. Close with the lid and let cook for 20 mins in pressure cooker or about 40 mins in a stock pot in a medium low flame until the meat is tender.
- In a frying pan add 2 Tbsp of coconut oil. Once the oil is hot, add the curry leaves and onions. Saute the onions until slightly brown about 5 mins.
- Add 1 1/2 Tbsp chilli powder, 1 Tbsp coriander powder, 1/2 Tsp garam masala and 1/2 Tsp turmeric powder and 1 Tsp salt. Mix and fry for 2 minutes.
- Add the goat pieces along with the stock and mix well.
- Keep frying on a medium high flame until all the water has evaporated.
- Reduce the flame to a medium low and let the masala coat the meat pieces until almost dry.
- Remove from heat and serve with hot rice, dosa or even inside tacos.
The goat I buy here cooks pretty quickly within about 15 minutes in a pressure cooker. Check if the meat is cooked until tender or let cook for longer before step 2. You could use lamb meat and follow the same recipe.