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Mutton Sukha Curry
Mutton Sukha Curry is a traditional Indian recipe (from Karnataka) for a classic curry of mutton (goat meat) in a spiced chilli gravy. The full recipe is presented here and I hope you enjoy this classic Indian version of: Mutton Sukha Curry.
prep time
20 minutes
cook time
45 minutes
Total Time:
65 minutes
Additional Time:
(+90 minutes marinating)
Serves:
4
Rating: 
Tags : CurryChilli RecipesSpice RecipesIndian Recipes
Sukha mutton curry is an Indian red meat curry with a relatively simple preparation. Sukha dishes are common in the southern state of Karnataka. Sukha means semi-dry, and sukha dishes pack a tremendous amount of flavour into a meat dish without a lot of gravy.
Ingredients:
500g mutton (goat meat) [or use beef, mutton or venison]
2 onions, sliced thickly
1 tomato, sliced
3cm (1 in) piece of cinnamon
5 green cardamom pods
1 handful curry leaves, shredded
1/2 tbsp coriander powder
1 tsp garam masala
Salt, to taste
dash of freshly-ground black pepper
750ml (3 cups) water
1 green chilli, sliced into rounds
1 green chilli, slit lengthways
1/2 tsp urad dal
4 cloves
1 star anise
2 tsp red chilli powder
1/2 tsp ground cumin
1/2 tsp powdered turmeric
1 1/2 tbsp sunflower oil
For Marinating:
5 cloves garlic, peeled
5cm (2 in) piece of ginger
1 tsp fennel seeds
100g shallots, peeled
2 sliced and slit green chillies
125ml (1/2 cup) water
Method:
Trim any fat and sinews from the mutton, place in a bowl, cover with water and a pinch of turmeric and salt. Set aside to soak for 30 minutes then drain the excess water. In the meantime, place all the whole marinade spices in a blender and render to a fine paste. Rub all over the mutton and set aside to marinate for 90 minutes.
Place a curry pan, work or large saucepan over medium heat and add 750ml (3 cups) water. Bring to a boil then add the mutton pieces and cook for about 20 minutes, until half done. Now add the chilli powder, coriander powder, cumin powder, garam masala and salt.
Continue cooking for about 20 minutes more until the mutton pieces are tender and the mixture is almost dry. Take off the heat and set aside.
Heat oil in a separate pan over medium heat. Add the dal and fry until golden then stir in the cinnamon, cardamom, cloves and star anise. Fry for about 2 minutes until aromatic before adding the onions and slices and slit green chillies. Continue frying for about 8 minutes, or until the onions are golden brown.
Now stir in the tomatoes and curry leaves. Continue cooking for 2 minutes then add the mutton pieces and any liquid from their pan. Stir in a generous pinch of ground black pepper, increase the heat to high and cook until the oil begins to separate and the mixture becomes dry.
Turn into a warmed serving dish. Serve hot with rice and/or rotis.
As a variant, you can finish the sukha mutton curry with a little fresh cream, yoghurt or curds.
