How to Make Authentic Mutton Sukka with Dry Coconut

Simple Summary

Mutton Sukka with Dry Coconut is a flavorful South Indian dish that combines tender mutton with aromatic spices and the rich texture of dry coconut, creating a deliciously dry curry perfect for special occasions.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 500g mutton, cut into small pieces
• 1 cup grated dry coconut
• 2 large onions, finely chopped
• 2 tomatoes, chopped
• 2 tbsp ginger-garlic paste
• 2-3 green chilies, slit
• 2 tbsp vegetable oil
• 1 tsp mustard seeds
• 1 sprig curry leaves
• 1 tsp turmeric powder
• 1 tbsp red chili powder
• 1 tbsp coriander powder
• 1 tsp garam masala
• Salt to taste
• Fresh coriander leaves for garnish
• 1 tbsp lemon juice

Instructions

1. Heat oil in a large pan or kadai over medium heat. Add mustard seeds and let them splutter.

2. Add curry leaves and sauté for 30 seconds until fragrant.

3. Add chopped onions and green chilies. Sauté until onions turn golden brown, about 5-7 minutes.

4. Add ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.

5. Add chopped tomatoes and cook until they turn mushy, about 3-4 minutes.

6. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for 2 minutes.

7. Add the mutton pieces and mix well to coat with the spices. Cook on high heat for 5 minutes, stirring frequently.

8. Reduce heat to low, cover the pan, and let the mutton cook for about 30-35 minutes, stirring occasionally. Add a little water if needed to prevent sticking.

9. Once the mutton is nearly tender, add the grated dry coconut and garam masala. Mix well.

10. Increase heat to medium and cook uncovered for another 10-15 minutes, stirring frequently until the mutton is fully cooked and the mixture is dry.

11. Squeeze lemon juice over the dish and garnish with fresh coriander leaves.

12. Serve hot with rice, roti, or naan.

Chef's Notes

• For best results, use freshly grated dry coconut. If unavailable, you can use desiccated coconut, but soak it in warm water for 10 minutes before using.
• Adjust the spice level by increasing or decreasing the amount of green chilies and red chili powder.
• You can marinate the mutton in yogurt, ginger-garlic paste, and spices for 2-4 hours before cooking for extra tenderness and flavor.
• For a richer flavor, roast the dry coconut lightly before adding it to the dish.
• Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before serving.

Nutritional Info

Per serving (approximate):

• Calories: 450
• Protein: 30g
• Fat: 32g (with healthy fats from coconut)
• Carbohydrates: 15g
• Fiber: 5g
• Rich in iron, zinc, and B vitamins from mutton
• Good source of medium-chain triglycerides (MCTs) from coconut

Serving Suggestions

• Serve Mutton Sukka with steamed rice, jeera rice, or Indian breads like naan, roti, or paratha.
• Pair with a cooling raita or cucumber salad to balance the spices.
• Garnish with extra grated coconut and fresh coriander leaves for added texture and freshness.
• This dish is perfect for special occasions or weekend family dinners.
• For a complete meal, serve alongside dal (lentil soup) and a vegetable side dish like okra fry or spinach curry.