Sukka Mutton


  • Marinate the mutton in green paste (coriander, 10-12 garlic paste, 1/2 inch ginger)
  • Tip: you can add pudina (mint leaves) to the marinate too
  • Add 1/2 tsp haldi (turmeric) and salt to taste
  • Let the mutton marinate for at least 10-15 minutes for the mutton to absorb the flavours of the marinate
  • Tip: You can add all the masala in the marinate or keep them for the seasoning
  • In a pressure cooker, add 2 tsp oil and let it heat
  • Add 2 finely chopped onions and 1 finely chopped tomato and fry it
  • Add 1/2 tsp mix garam masala and 1 tsp red chilli powder
  • Tip: To know if the masala is fried right, check if the oil is seeping from the side
  • Add the mutton to the masala, mix it well and fry well
  • Add a little water for the mutton to cook
  • Tip: Put the cooker lid back with the whistle off for the cooker to close safely
  • Let the mutton cook on high flame, wait for three whistles
  • Turn the flame low and wait for the cooker to steam out to make sure the mutton has cooked well
  • Turn the flame off after 5 minutes
  • Make sure the mutton has cooked
  • Sukka mutton is ready to serve!

Archana Arte

Archana Arte

Archana shares simple recipes, cooking techniques and kitchen hacks to make delicious Maharashtrian food. Watch Archana prepare simple yet mouth-watering recipes on Archana�s Rasoi.

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