As the winter season settles in, the craving for hearty, flavourful dishes grows stronger. This year, why not bring the authentic taste of Maharashtra to your dinner table? We present a detailed guide to preparing the traditional Kala Sukha Mutton, a dish celebrated for its robust flavours and nutritional value, using minimal spices.
What is Kala Sukha Mutton?
Kala Sukha Mutton is a classic dish from the culinary heartland of Maharashtra. Unlike many rich curries, this preparation is known for its "sukha" or dry texture and a deep, dark colour achieved through specific spices and cooking techniques. It promises a top-notch taste experience while being relatively simple to prepare, making it an excellent choice for a special winter dinner.
Ingredients You Will Need
Gathering the right ingredients is the first step to authenticity. For this recipe, you will need the following items, perfectly measured for 500 grams of mutton:
- Mustard oil: 20 ml
- Onions: 4 pieces
- Fresh ginger: 50 grams
- Garlic: 70 grams
- Coriander (for paste): 50 grams
- Fresh coconut: 100 grams
- Roasted green chilli: 20 grams
- Fresh coriander leaves: 2 tablespoons
- Mutton: 500 grams (bone-in pieces preferred)
- Ginger-garlic paste: 80 grams
- Coriander powder: 20 grams
- Curd (yogurt): 30 grams
- Turmeric powder: 5 grams
- Kashmiri red chilli powder: 5 grams
- Garam masala: 5 grams
- Maharashtrian spice blend (godaa masala): 20 grams
- Salt: to taste
- Lemon juice: 20 ml
Step-by-Step Cooking Instructions
Step 1: Prepare the Mutton
Begin by thoroughly washing the 500 grams of mutton pieces. Pat them completely dry using a kitchen towel and set them aside. This step ensures the marinade adheres well to the meat.
Step 2: Create the Marinade Base
Take a large mixing bowl. Add the 80 grams of ginger-garlic paste, 20 grams of coriander powder, 30 grams of curd, 5 grams of turmeric powder, 5 grams of Kashmiri red chilli powder, 5 grams of garam masala, and 20 grams of the special Maharashtrian spices. Mix all these ingredients well to form a uniform, aromatic paste.
Step 3: Marinate the Mutton
Now, add the dried mutton pieces to this spice paste. Season with salt according to your preference and pour in the 20 ml of lemon juice. Mix everything vigorously, ensuring each piece of mutton is evenly coated. Cover the bowl and let the meat marinate for at least 30 minutes to absorb all the flavours.
Step 4: Start the Cooking Base
While the mutton is marinating, heat 20 ml of mustard oil in a heavy-bottomed pan or kadhai. Once the oil is hot, add the sliced onions and sauté them for about 30 seconds until they just begin to soften.
Step 5: Prepare and Add the Fresh Paste
In a blender, make a fine paste using the 50 grams of ginger, 70 grams of garlic, 50 grams of coriander, 100 grams of coconut, and 20 grams of roasted green chilli. Add this vibrant green paste to the pan with the onions. Cook this mixture on a medium flame, stirring frequently, until it is well-cooked and the raw aroma disappears.
Step 6: Cook the Mutton
It's now time to bring everything together. Add the marinated mutton pieces to the pan. Adjust the salt if needed. Give it a good stir, cover the pan with a lid, and let it cook for 20 to 25 minutes. Cook until the mutton is tender and completely done. You may need to sprinkle a little water if the dish appears too dry during cooking, but the final result should be a dry, cohesive dish.
Step 7: Garnish and Serve
Once cooked, turn off the heat. Garnish the hot Kala Sukha Mutton with thin ginger juliennes and freshly chopped coriander leaves. This dish is best served piping hot with soft rotis or chapati, making for a perfect, comforting winter meal.
This recipe, published on December 30, 2025, offers a delicious way to explore regional Indian cuisine. The combination of the marinade and the fresh paste creates a depth of flavour that is both rustic and sophisticated, truly embodying the spirit of Maharashtrian home cooking.
