GOAT-SUKHA-1

Goat sukha, also known as mutton sukka or chukka, is a spicy, dry Indian dish made with tender goat meat. The name comes from the Hindi word "sukha," which means "dry". The dish is especially popular in the South Indian regions of Mangalore and Udupi.

The key to its distinctive flavor is cooking the meat with a freshly ground, fragrant blend of spices until all the liquid has evaporated.

Key ingredients

The spice blend for goat sukha varies by region and family, but commonly includes:

Whole spices: Black peppercorns, coriander seeds, cumin seeds, fennel seeds, and dried red chiles.

Aromatics: Onions, garlic, ginger, and curry leaves.

Coconut: Many recipes, particularly from the coastal Mangalore and Udupi regions, include fresh or roasted coconut for added flavor.

Common preparation steps

Marinate: The goat meat is often marinated in a mixture of spices like turmeric, chili, ginger, and garlic for enhanced flavor and tenderness.

Pressure cook: To ensure the meat is tender, it is typically pressure-cooked with spices, onions, and water until it is about 90% cooked.

Make the masala: A fresh, dry spice powder is prepared by lightly roasting whole spices and grinding them. Some recipes also call for grinding a wet paste with roasted coconut, garlic, and other spices.

Dry fry (sukha): In a separate pan, the base aromatics like onions, garlic, and ginger are sautéed. The pressure-cooked goat meat and reserved cooking stock are then added.

Combine and reduce: The freshly ground spice powder is mixed in. The entire dish is simmered on medium-high heat, stirring occasionally, until all the liquid has evaporated and the meat is dry-roasted with the masala.

Garnish: The dish is finished with fresh curry leaves and coriander.