Mutton Sukka ( boneless pieces)

Mutton sukka or Mutton chukka is a lip smacking mutton recipe which is very popular in South India. Iam a big fan of this dish❤

I like my mom’s method of preparing mutton sukka. As Iam from Thoothukudi, this dish is very popular in all the parotta stalls normally. If we get parotta for dinner, it would go either with mutton sukka or chicken spray.

This dish can be prepared at home with easily available spices in kitchen. Pepper is the most important spice used in this recipe and it is a spicy dish.

Mutton sukka is prepared by cooking the mutton pieces to tender in ginger garlic paste and coated with aromatic blend of spices.

Mutton sukka can be prepared with both lamb and goat meat. The pieces can be with bone or without bone too. Just the cooking time varies. I have used boneless mutton pieces for this recipe. I will come back with a separate recipe for mutton sukka with bones.

We are not going to pressure cook the mutton pieces. It is going to be roasted along with spices in a pan or kadai till it gets soft. In this way, the pieces get mixed up and coated with spices very well resulting in a dish which is out of this world.

This is a best side dish for rice , dosa, aapam etc.., It also goes good with chapati.


  • Mutton pieces( boneless)- 500 gms
  • Small onions- 12 ( chopped)
  • Big onion- 1 medium sized ( finely chopped)
  • Curry leaves- 2 sprigs
  • Ginger garlic paste- 1 tbsp
  • Turmeric powder- 1/2 tsp
  • Bay leaves- 2
  • Cinnamon stick- 1 inch
  • Salt- as needed
  • Coriander leaves- as needed.


  • Red chilli- 4
  • Coriander seeds- 1 tbsp
  • Pepper seeds- 2 tsp
  • Cumin seeds- 1 tsp
  • Fennel seeds- 1/2 tsp.


Clean the mutton pieces well and marinate it with turmeric powder and salt.
Take a pan and dry roast all the ingredients in the masala. Keep the flame in low and saute it. Red chillies should turn crisp. Once it is done, cool it down.
Move it to a mixer jar and grind it to a smooth fine powder.
Masala is ready.
Pour 3 tbsp of oil in a pan. Add bay leaves and cinnamon stick. Sesame oil tastes good.
Add 1 sprig of curry leaves.
Add the small onions and big onion. Keep the flame in medium.
Saute till the onions get translucent.
Add 1 tbsp of ginger garlic paste and saute till the raw smell of ginger garlic goes away.
Add the marinated mutton pieces now.
Saute it along with onions for 1 minute.
Then add the grinded masala.
Mix everything together.
Add little water and mix everything together. Check the salt now. Add if needed.
Let it get cooked in medium flame by sauting now and then till the water dries up and the oil gets separated. There is no need to cover the pan or kadai. Cook it for 20 to 25 minutes in medium flame. Below pictures shows how the color and the texture of mutton sukka changes.

Once the water dries up and the oil gets separated garnish with 1 sprig of curry leaves and coriander leaves.
Stir everything together.


  • Use sesame oil for better taste.