Description
A punchy meat dish optimal as a drink snack or bread companion, stir-frying boiled mutton with coconut, onions, and rich garam masala until moisture completely evaporates.
Restaurants serving Maharashtrian Mutton Sukka
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Mutton
- Coconut fine
- Onion
- Garlic
- Ginger
- Cumin
- Coriander
- Red chilies
- Black pepper
- Garam masala
- Salt
- Oil
Instructions
- Boil bone-in mutton soft in a pressure cooker with turmeric and salt. Dry-roast coconut fine until brown.
- Heat oil in a pan, fry minced onions, garlic-ginger until caramelized; add red chilies, coriander, cumin, garam masala.
- Add boiled mutton and roasted coconut, gradually adding mutton broth while frying until moisture completely evaporates and spices darkly char onto meat to finish.
Learn more Spice, substitutes, tips
Key spices
Cumin、Coriander、Red chilies、Black pepper、Garam masala
Substitutes at Japanese supermarkets
Beef (can sub as lean meat standing up to rich spices)
Pairing
Bhakri、Cold beer
Trivia
[Hardcore] 'Sukka' means 'dry' in Marathi. Unlike curries enjoying sauce (gravy), all spice umami is pounded into meat fibers—a manly dish that gets tastier the more you chew.
Eating tips & etiquette
[Unique Eating] Peel meat off bones by hand, place the rich spice char directly on your tongue, washing it down instantly with beer's bitterness!
Allergen
Mutton