Mutton Sukka Masala (goat) Recipe

Marinate

In a large bowl combine yogurt, 2 tbs ginger-garlic paste, turmeric, 1 tsp red chili powder, and 1.5 tsp salt. Add the mutton cubes and mix so every piece is coated. Cover and refrigerate for at least 1 hour, preferably 3–4 hours or overnight for best flavor and tenderness.

Toast & Grind Spices

Heat a small dry skillet over medium heat. Add coriander seeds, cumin seeds, black peppercorns, cloves, cardamom pods, cinnamon stick, and fennel seeds. Toast, shaking often, until aromatic and slightly darker (2–3 minutes). Add toasted spices to a spice grinder or mortar with toasted dessicated coconut and grind to a fine powder. Set aside.

Heat oil or ghee in a heavy-bottomed deep skillet or dutch oven over medium heat. When hot, add mustard seeds and let them crackle (about 30 seconds). Add curry leaves and slit green chilies and sauté for 20–30 seconds.

Add thinly sliced onions and a pinch of salt. Fry, stirring occasionally, until onions turn deep golden brown and caramelized (about 18–22 minutes). This step builds the sukka (dry) flavor base — be patient and keep heat medium-low to avoid burning.

Stir in 1 tbs ginger-garlic paste and fry for 1 minute until raw smell disappears. Add chopped tomatoes and cook until tomatoes break down and oil begins to separate from the masala, about 7–8 minutes.

Increase heat to medium-high. Add the marinated mutton pieces to the pan and spread them in a single layer. Sear for 3–4 minutes without stirring to lightly brown, then stir and brown remaining sides for another 3–4 minutes.

Sprinkle the prepared ground spice mix over the mutton and add remaining 1 tsp red chili powder (if using) and 1 tsp salt (adjust to taste). Mix thoroughly so the spices coat the meat.

Add about 1 cup of water (or just enough to partially submerge the meat), stir, bring to a gentle boil, then reduce heat to low. Cover partially and simmer for 35–45 minutes, stirring every 8–10 minutes, until mutton is tender and gravy has thickened. If using a pressure cooker, cook 3–4 whistles and then simmer uncovered to reduce sauce.

Once the mutton is tender and the curry has reached a thick, slightly dry consistency (sukka style), raise heat to medium-high and cook uncovered for 3–5 minutes to evaporate excess moisture and concentrate flavors. Taste and adjust salt and chili.

Sprinkle crushed kasuri methi and stir in lemon juice. Turn off heat and fold in chopped cilantro.

Serve hot as a sukka masala alongside steamed rice, roti, or appams. Leftovers keep well refrigerated for 2–3 days and reheated gently.