Wednesday, 24 August 2011

Sukha Mutton (Mutton without gravy)

Sukha Mutton
 Dry mutton is a wonderful dish of mutton cooked in minimum oil. It used to be my specialty and when ever my friends in hostel wanted to have mutton I used to be busy in hostel kitchen of course annoying the cook as he used to find it really annoying to see me messing around in the kitchen . But he also used to agree that I make delicious dry mutton. We girls used to bribe him with one large portion of dry mutton for allowing me to work in the kitchen. What a wonderful time we had then!

Preparation Time: 30 min. (Marination time not included)
Cooking Time: 60 min
Servings: 5 large servings 

Ingredients required
  • 1Kg Mutton 
Mutton washed and drained
  • 1/2Kg Onion, finely cut.
Finely cut Onion
  • 1 teaspoon garlic - ginger paste.
Ginger-Garlic paste
  • 2-3 Bay leaves
  • 2-3 cloves
  • 3-4 corns of black pepper
  • 1 black cardamom
Spices for Sukha Mutton
  • 2 green cardamom
  • 1/2 inches of cinnamon stick.
  • 3-4 Teaspoon Red Chili Powder
  • 2 Teaspoon Garam Masala
  • Salt to taste
  • 1ml. Ghee / Olive oil / any cooking oil if being cooked in non-stick wok, 20-25 ml. if cooked in normal wok.
  • 2 Teaspoon Ghee (Clarified butter)
Ghee (Clarified butter)
Ingredients Required For marinade :
  • 1/2 tea spoon turmeric powder
  • 1 table spoon paste of raw papaya
  • 3-4Teaspoon Thick Curd or 1/2 table spoon lemon juice
  • 2 Tea spoon Red chilly powder
  • 1/4 coffee spoon nut meg powder  
Spices and curd for marinade
Direction For Marination Of Mutton:
  • Mix 
    • Papaya paste
    • Red chili powder
    • Curd / lemon juice
    • Nutmeg powder
All ingredients of marinade in a bowl
  • Beat nicely to creamy consistency. 
Marinade for Mutton
  • Mix this marinade with mutton nicely.
  • Keep covered for 3-4 hrs.  
Marinated Mutton
Direction For Making Sukha Mutton:
  • Take 1ml ghee / cooking oil in a kadhai and heat.
  • When hot add all following ingredients:
    • 2-3 Bay leaves
    • 2-3 cloves
    • 3-4 corns of black pepper
    • 1 black cardamom
    • 2 green cardamom
    • 1/2 inches of cinnamon stick.
Spices being cooked in 1 teaspoon of ghee in non-stick pan
  • Cook the above for 1/2 min.
  • Then add onions and cook till light brown on color. It takes atleast 15 min.
Onions added to the spices and ghee
Onion cooked to brown color
  • Add ginger garlic paste and cook for a min.
  • Add mutton to the kadhai and mix nicely.
Marinated mutton added to the onion and spices mixture
  •  Bring the flame to high and cook for 2 min.
  • Add salt to taste, red chili powder bring the flame to low and cook with regular turning and stirring for 10 min.
Mutton and spices mixed and being cooked on low flame
After 10 min. of cooking on low flame
After 20 min. of cooking on low flame
  •  Cover and cook on low flame till tender. Keep stirring regularly. 
Covered and being cooked on low flame
  • If water is required sprinkling little amount at a time.
  • Keep stirring every now and then so that the spices are evenly mixed and mutton is also evenly cooked.
  • It will take approximately 45.min. minimum for the mutton to cook once added to kadhai.
  • Add  garam masala  and 2 teaspoon ghee.
  • Mix nicely and cook for a min.
  • Take out in a serving bowl.
Sukka Mutton
  • Decorate it with thick cream (optional), herbs /cherry tomatoes or simply rings of onion.
  • For healthy cooking olive oil is best, but this dish tastes best when cooked in Ghee.
  • Mutton should be washed thoroughly.
  • Most of the cooking should be done on low flame to ensure spices and mutton mixing properly.
  • Regular stirring and turning of mutton is must for even cooking of mutton.
  • Non-stick container should be taken for cooking otherwise ghee / oil requirement becomes more.
Suggested Variation:
  • If you want to cook it faster you can cook after 10 min. of cooking in pressure cooker.
  • If cooking is done in pressure cooker then after pressure comes cook on low flame for 10-105min depending. let it cool by it self.
  • Once the cooker is cooled open and keep it on high flame on gas, with continuous stirring till all water evaporates.
  • Jeera (Cumin)powder can be added along with garam masala.
  • Raw papaya can be avoided if not available. Raw papaya makes cook mutton faster.
  • 1/4Teaspoon Black pepper powder can be added along with garam masala.
  • 1/2Teaspoon amchur powder (Dry mango powder) can be added to mutton along with garam masala.


  1. You arw awesome maaam ! Awwesome recipe! I hv done msc organic chemistry mumbai universirty. Nice to meet anther foodie chemist :-)

  2. Thanks Unknown. It is nice toeet you through my food blog. Enjoy cooking and creating new recipes. Lab work does help in domestic chemistry lab (kitchen) 😁



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