Mutton Ghee Roast Recipe
Mutton Ghee Roast Recipe is a finger licking good mutton roast recipe, made with rich ghee, the Mangalorean way. A dish that can be served with dosas or neer dosas or just as is, as an appetizer.
Mutton Ghee Roast Recipe is a masaledar preparation of mutton tossed in a fiery blend of spices with the added goodness of jaggery and tangy tamarind that balance out the flavours.
Whole spices are dry roasted and ground along with garlic, and cooked in ghee with some marinated mutton to make this absolutely delectable mutton roast. There is no substitute for ghee in this recipe. Using ghee really brings out all the flavours out.
Serve Mutton Ghee Roast Recipe along with Ghee Roast Dosa Recipe or Cucumber Neer Dosa for a hearty Sunday brunch.
Try our other Mutton Recipes:
30 M
21 M
51 M
4 Servings
Ingredients
- 500 grams Mutton , on the bone, washed and cleaned For the marinade
- 1/2 cup Curd (Dahi / Yogurt)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 tablespoon Lemon juice
- Salt , to taste For the ghee roast masala
- 6 Dry Red Chillies
- 2 Cloves (Laung)
- 1 teaspoon Whole Black Peppercorns
- 1 teaspoon Methi Seeds (Fenugreek Seeds)
- 2 teaspoon Coriander (Dhania) Seeds
- 1 teaspoon Cumin seeds (Jeera)
- 6 cloves Garlic Other Ingredients
- 1 tablespoon Tamarind Paste
- 2 tablespoons Ghee
- 2 sprig Curry leaves
- 2 teaspoons Jaggery
- Salt , to taste
How to make Mutton Ghee Roast Recipe
To begin making the Mutton Ghee Roast Recipe we will first marinate the mutton.
In a mixing bowl, combine the mutton, along with the yogurt, turmeric powder, salt and lemon juice.
Mix well and massage the marinade onto the mutton pieces, set aside for a minimum of 30 minutes or even overnight.
Heat a skillet on medium heat, to this add the dry red chillies, peppercorns, cloves, methi seeds, coriander seeds and cumin seeds.
Dry roast for about 4-6 minutes, or until the aroma of the spices wafts in the air.
Turn off the flame and allow the spices to cool down.
Into the mixer jar, add the roasted spices, garlic cloves, and tamarind paste, grind into a smooth paste, using some water.
Transfer the ghee roast masala into a bowl and set aside.
Into a pressure cooker, add the marinated mutton with 1/4 cup of water and close the lid.
Pressure cook for about 3-4 whistles, or till it is about 80% done.
Turn off the flame and allow the pressure to release naturally.
Once done, transfer the mutton to a bowl and set aside.
Heat a kadai, on medium flame, to this add the ghee. Once the ghee is hot add the curry leaves.
When the curry leaves splutter, add in the the freshly ground ghee roast masala, and cook until the ghee comes up to the surface. This will take about 4-6 minutes on medium heat.
To this cooked ghee roast masala, add the pre cooked mutton along with 1/4 cup of the stock from the pressure cooker.
We want our mutton ghee roast to be of a thick coating consistency, so do not add too much of the stock unless you are looking to make the the mutton ghee roast to be a gravy dish. Now add in the jaggery and adjust salt.
Continue to cover and cook the Mutton Ghee Roast Masala for about 8-10 minutes on low heat. Turn off the flame once done. Check the salt and spices and adjust according to taste.
Transfer the Mutton Ghee Roast Masala to a serving bowl and serve hot.
Serve Mutton Ghee Roast Recipe along with Ghee Roast Dosa Recipe or Cucumber Neer Dosa for a hearty Sunday brunch.
