There’s something deeply satisfying about a well-made Mutton Sukka—tender pieces of meat, caramelized in a fiery, aromatic masala, with just enough char to make every bite unforgettable. This Mangalorean-style dry curry is all about bold flavors, and today, we’re making it the traditional way, with a focus on freshly ground spices that make all the difference.
Whether you’re a spice lover or just exploring regional Indian dishes, this recipe is a keeper. Let’s get started!
Why This Recipe Works
- Dry-roasted spices for intense flavor (no watered-down gravy here).
- Slow-cooked mutton until fall-off-the-bone tender.
- No shortcuts—just honest, rustic cooking.
Ingredients You’ll Need
(Serves 4-5)
For the Spice Paste
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tbsp black peppercorns
- 4-5 dry red chilies (adjust to heat preference)
- 1 tsp fennel seeds
- 1-inch cinnamon stick
- 4-5 garlic cloves
- 1-inch ginger
- 1 tbsp tamarind pulp (for tang)
For the Sukka
- 500g mutton, bone-in (shoulder or leg works best)
- 2 tbsp coconut oil (or any neutral oil)
- 1 large onion, finely sliced
- 1 sprig curry leaves
- 1 tsp turmeric powder
- Salt to taste
- Fresh coriander, to garnish
Step-by-Step Recipe
1. Dry Roast & Grind the Spices
- In a pan, roast coriander, cumin, peppercorns, red chilies, fennel, and cinnamon on low heat for 2-3 minutes until fragrant.
- Cool, then grind into a coarse powder. Add ginger, garlic, and tamarind to make a thick paste.
2. Sear the Mutton
- Heat coconut oil in a heavy-bottomed pan.
- Add onions and sauté until golden brown.
- Toss in curry leaves for that authentic South Indian aroma.
3. Spice It Up
- Add the ground spice paste and turmeric. Cook for 2 minutes until the raw smell disappears.
- Add mutton pieces, coat well with the masala, and season with salt.
4. Slow Cook to Perfection
- Cover and cook on low heat for 45-50 minutes, stirring occasionally.
- Uncover in the last 10 minutes to let the mutton caramelize slightly.
5. Finish & Serve
- Garnish with fresh coriander.
- Serve hot with neer dosa, roti, or steamed rice.
Pro Tips for the Best Mutton Sukka
✔ Use bone-in mutton—it adds richness to the dish.
✔ Don’t rush the cooking—low heat = tender meat.
✔ Char slightly at the end for that smoky depth.
Why Fresh Spices Matter
Pre-ground spices lose their oils and aroma over time. For the most flavorful sukka:
- Buy whole spices and grind as needed.
- Store in airtight containers away from light.
Pairing Suggestions
- With neer dosa: The soft, thin crepes balance the heat.
- With a cold beer: Cuts through the spice beautifully.
- With coconut rice: A mild, fragrant contrast.
Common Mistakes to Avoid
- Overcrowding the pan—sear mutton in batches if needed.
- Skipping tamarind—it balances the heat with tang.
- Using lean mutton—fat = flavor here.
Final Thought: Keep It Real
This Mutton Sukka is a tribute to bold, unfussy cooking—where good meat and fresh spices do all the talking. No fancy techniques, just honest flavors that remind you why Indian spice traditions are unmatched.And with MASpices handcrafted blends, you’re not just cooking; you’re preserving a tradition.
For the freshest spices to recreate this dish, explore our handpicked selection—because great food starts with great ingredients.