Bombay Sukkha Mutton a unique Maharashtraian cuisine using Pathare Prabhu Masala which gives this dish a robust and delicious flavour. A quick and easy preparation where the meat is well coated with aromatic and spicy powders.

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Prep time : 10mins, Cooking time : 10mins


500 gms meat of your choice with bones
2 onions chopped
1½ tspn ginger-garlic paste
5 green chillies chopped finely

½ tspn red chilly powder/cayenne
½ tspn turmeric powder
1 tsp kashmiri chilli powder/paprika
1 tbspn Pathare Prabhu Sambar Masala

5 tbspn oil
½ slice lemon

salt to taste
few curry leaves
few coriander leaves to garnish


Cut and clean the meat well. Drain it in a colander. Place it in a large bowl with chopped onions, green chillies, ginger-garlic paste, red chilly powder, turmeric powder, paprika and Pathare Prabhu Sambar Masala. Into this, add little salt and hand squeeze lemon. Marinate well and keep aside at room temperature for 30mins.

Tip oil in a heavy bottom pan, add curry leaves and the marinated mutton mixture. Saute for two minutes. Cover and cook the meat on medium heat for 10mins.

Stir the mutton mixture once and keep the heat low. Add salt. Cover and continue to cook meat till done and water from the mutton is evaporated.

Combine everything together till all the spices are well coated to the meat.

Garnish and Serve!

Pathare Prabhu Sambar Masala
recipe source: Tarla Dalal

Pathare Prabhus are the original residents of Bombay Islands along with the Agaris, the Bhandaris and the Kolis since 700 years. They bought with them rich culture, traditions and their cuisine. They are known to be small, close-knit, and a 100 % literate community. Pathare Prabhu Sambar Masala is the trademark masala of the Pathare Prabhu community and is available in Pathare Prabhu shops at Girgaum and Matunga.

Here goes the masala recipe :

2 tbsp split bengal gram (chana dal)
1 tsp turmeric powder
½ tspn fenugreek seeds
1 pinch of asafoetida
1 tsp peppercorns
16-20 whole dry kashmiri red chillies
8 tbsp coriander seeds
1 ½ tbsp cumin seeds
1 ½ tbspn mustard seeds

Dry roast all ingredients one at a time, except the asafoetida. Cool, add the asafoetida powder and blend in a mixer into a smooth powder. Store in an airtight container and use as required.


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