Lamb Sukkha (Dry)

I lived in Stamford, Connecticut, US for almost ~4.5 yrs and most of the Indian Grocery was done over the weekend from Norwalk Indian store (Patel Brothers) , close to it is this Indian Restaurant with name “Paradise Biryani Pointe” , they sell one of the best Biryanis and even better than that , they make rich succulent Goat Sukkha (Dry) …I could have it everyday …

If you want to know my love for it , google this restaurant in Yelp and you will have my review <Click Here>..Many people for some reason found that review funny and many cool …(honestly I was upset to know that majority found it funny) I was just venting my emotions hahaha .

Then life happened, and Me n Mr. Husband moved to India, and after few months I moved to Montreal Canada…..So no more Goat Sukkha for me but, I did discuss it with few frens when we talked about old memories  ….. One fine day , very recently I thought why not give it a try …….browsed so many Youtube videos to get inspired and finally attempted the dish with Lamb (as goat mutton wasn’t available in my local supermarket ) and little did I know that it will turn out so good that I will have to run to the Super market again next morning to buy more lamb coz my appetite for it was not over …hahahah …I am a crazy foodie ..I know 

I did post a picture on Instagram and even on my Facebook page and understood that I should post this recipe very soon ….

So today , keeping it very short and simple ,let me share with you this one …Its a mix of couple of things I saw on Youtube (Its hard for me to follow one recipe without adding my personal alterations unless is baking, I don’t take any chances there)

Lamb Sukkha (Dry)
Serves 1
Mouth watering, spicy Lamb dish that can be served as an Appetizer or be eaten with Naan or roti as well
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
  1. 250 grams Lamb (washed and cut into bite size pieces)
  2. 1/4 th Cup Chopped Onion
  3. Half Teaspoon Ginger paste or Finely chopped ginger
  4. Half Teaspoon Garlic Paste or Finely Chopped garlic
  5. 3 whole Garlic Cloves (pressed or Crushed)
  6. 2 small Fresh Green Chilies (split in half vertically)
  7. 1 small Bay Leaf
  8. 1 small black cardamom (optional)
  9. 2 Cloves
  10. 1/4 inch of Cinnamon stick (optional)
  11. Half Teaspoon Fresh crushed Black pepper
  12. 2-3 Tablespoon of cooking oil
  13. 1/4 th Teaspoon Whole Cumin
  14. Half Teaspoon Cumin Powder
  15. 1/4 th Teaspoon Turmeric Powder
  16. 1/4 th Teaspoon Red Chili Powder
  17. 1 Teaspoon Coriander Powder
  18. 1/4 th Teaspoon Garam Masala Powder
  19. 4-5 Curry Leaves
  20. 1 Tablespoon Lime/Lemon Juice
  21. 1 Tablespoon Fresh Coriander/Cilantro (for garnish)
  22. Salt to taste
  1. In a pressure cooker over medium high heat , add two tablespoon of cooking oil and add whole Cumin seeds, Bay Leaf , Cloves ,Black Cardamom, cinnamon
  2. Once it starts to temper, add the chopped onion followed by Ginger and Garlic paste.
  3. Saute this for 3-4 mins, until the onions turn a bit translucent.
  4. At this stage, add Turmeric powder, Salt , Garam Masala powder, half teaspoon of coriander powder and the Chopped Mutton.
  5. Saute it for a min and pour in some water ,about Half a cup.
  6. Do not pour in too much water, we just want the Mutton to cook under pressure with very less water remaining at the end.
  7. Lower the heat and cover the pressure cooker and let it cook for 2-3 whistle (watch out for your pressure cooker , as each operate in a different way , some need more whistles and others less)
  8. You can perform all the above steps in a pan as well , we just want the mutton to be well cooked .
  9. Set this aside and let it cool a bit .
  10. In a pan (non stick preferable) over Medium High heat, add, 1 tablespoon of cooking oil .
  11. Once heated add the Curry leaves , pressed or crushed Garlic, Split Green Chillies and Crushed black pepper.
  12. To this add the Red chili Powder , Cumin Powder and remaining Coriander Powder .
  13. Saute for 1 min and add the mutton at this stage.(See Notes)
  14. Saute for 3-4 mins and remove from heat and add the fresh lime juice
  15. Garnish with Fresh coriander/cilantro and Serve hot .
  1. 1) you can cook the mutton in a pan instead of pressure cooker , its just it will take a bit longer to be fully cooked as compared to pressure cooker
  2. 2)Try and cook the mutton with water just enough to cook it well, if after being cooked in pressure cooker, there is excess water, put this water first into the pan in second stage of cooking so that it evaporates .We want the final product to be dry .
  3. 3) This can be served as an appetizer with onions or being eaten as a main course with Roti or naan
Adapted from combination of different recipes available on Internet
Adapted from combination of different recipes available on Internet
You Me And The Kitchen
Steps in stage two of the cooking 




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