Mutton Ghee Roast is a flavorful and spicy mutton dish from Mangalore. Its amazing taste has made it a popular favorite across India and beyond. If you love Indian mutton curry, you absolutely have to try this recipe!
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Hectic outstation trips, and then returning to the hotel in the evening! Sounds similar I guess (especially to those who opt for the trips often) but believe me those trips are not that bad. Especially when the days ended with the local delicacy. Wherever I have worked, trips are always been part of my responsibility. The company I was associated with previously had allowed me to explore the southern part of the country. I had been to Chennai, Mangaluru, Kerala, and Bangalore several times during my 3.5 years with that assignment. I have tried some authentic Southern food and in fact, I cherished it to the core. In this post, I am going to share the recipe of one of my favorite Mangalorean delicacies, Mutton Ghee Roast which I had several times during my trips to South India.
My Mutton Ghee Roast Memories!
I have had it several times and in fact, learned the recipe once I was in Mangalore from the Chef of the hotel I was staying. Cooked with Mangalorean spices, flavored with Ghee, and juicy Pieces of mutton, what else do you need to be happy with? I remember, on that trip, I had Mutton Ghee Roast on three consecutive dinners either with "Parota" or with Appam.
I finally ended up talking to the chef about the recipe. Not that the recipe of Mutton Ghee roast is rarely available but at times experienced cooks give important inputs which are not easy to get. The Chef emphasized the use of freshly ground spices and Ghee while making the Mutton Ghee Roast. He told me that the Masala has to be coarse but not smooth and Ghee can not be substituted with anything.
How they make Mutton Ghee roast in Mangalore!
Traditionally they use Guntur Chili to make the Chettinad Masala Paste. However, I have used a mixture of normal red chili and Kashmiri Red chili as I don't have Guntur Chili in my stock. Though some people prefer to use boneless or lean meat, however, I prefer medium-sized Mutton chunks with fat to make the Ghee Roast. Last but not least, you need to use Ghee for this, there is no substitute until you want to make Mutton Ghee Roast without Ghee (errrrr oxymoron!)
I love this Mangalorean mutton dish a lot. Not only I but the entire family cherish this Mangalorean mutton preparation. However, I restrict myself to cooking Mutton Ghee Roast, considering the amount of Ghee used and the calories from the Mutton itself ;). As I already mentioned, a special Masala Mix is a must for the Mutton or lamb Ghee Roast and obviously, slow cooking is a must (with a few minutes of pressure cooking)
Recipe Card
Mutton Ghee Roast Recipe
Ingredients
To Cook the Mutton:
- 1 Kg Mutton
- 1 tablespoon Ginger Paste
- 2 tablespoon Garlic Paste
- 1 teaspoon Turmeric Powder
- 1 teaspoon Salt or to taste
- 2 tablespoon Ghee
To make the Masala Paste:
- 4 Dried Red chili
- 6 Kashmiri Red Chili
- 1 tablespoon Coriander Seed
- 2 teaspoon Cumin Seed
- 1 tablespoon Fennel Seeds
- ½ teaspoon Fenugreek Seeds
- 1 tablespoon Black Pepper corns
- ½ teaspoon Mustard seeds
- 2 Mace
- 6 Cloves
- 1 Cinnamon Stick
- 2 Onion
- 5 Garlic cloves
- 1 tablespoon Tamarind
To Make the Gravy:
- 15 Curry Leaves
- 1 tablespoon Ginger-Garlic Paste
- 4 tablespoon Masala Paste from the masala prepared using the spices mentioned above
- Salt to taste
- 1 tablespoon Lemon Juice
- 3 tablespoon Ghee
Instructions
To Cook the Mutton:
- Wash the mutton Chunks under running water.
- Now, heat the Ghee in a pressure cooker and add the turmeric powder to it and stir.
- Now add Mutton chunks and Ginger Garlic Paste and cook till the mutton changes color.
- Add salt and 2 cups of boiling water.
- Keeping the weight on, after covering the cooker with the lid, cook on medium flame, till 4 whistles come.
- Switch the flame off and wait till the pressure drops to open the cooker.
- After opening the cooker, separate the Mutton chunks from the broth.
To prepare the Ghee Roast Masala:
- Dry roast Red chili, Coriander Seed, Cumin Seed, Fennel Seeds, Fenugreek Seeds, Peppercorns, Mustard seeds, Mace, Cloves, and Cinnamon for 2-3 minutes until the spices emit the aroma.
- Switch the flame off and wait till the spices cool down completely.
- In the meantime, soak the Tamarind in hot water to extract juice from it.
- Now, make a coarse powder of the roasted spices in a grinder.
- Add Onion and Garlic, and ground those as well with the spices.
- Finally, add the tamarind extract and make a thick spice paste.
To make Ghee Roast
- Heat the Ghee in a pan and fry the Curry Leaves until they emit the aroma.
- Add the Spice paste/ Masala Paste and cook till the spices mix thoroughly with the ghee.
- Add a little water and cook on a low flame until the masala leaves the edge of the pan and oil separates from it.
- Now add ginger garlic paste and a little salt, and cook for a few more minutes.
- Add the Broth separated from the cooked mutton and bring the mixture to a boil.
- Add, Mutton chunks and mix thoroughly.
- Cook in a low flame for 7-8 minutes with the lid on.
- The cooking will continue until it has the desired consistency.
- Mutton Ghee roast needs to be cooked till the water evaporates completely and the oil separates from the mutton chunks.
- Once ready, serve Mutton Ghee roast with Paratha, Appam, or Dosa.
Notes
- Adjust the number of dried chilis as per your taste buds. I prefer moderately spiced Ghee Roast.
- Ghee is a must for this recipe, so don't count the calories!
- If you wanted to store the Masala paste, make and store it in an airtight container. Add Onion, ginger, and garlic just before cooking.
Nutrition
Mutton Recipes from Debjanir Rannaghar!
- Kolkata Mutton Biryani (Also known as Calcutta Biryani)
- Mangshor Jhol (Also known as Bengali light Mutton curry)
- Gota Moshlar Mangsho (Also known as Kata Moshlar Mangsho or Mutton cooked with whole spices)
- Kosha Mangsho (Also known as Bengali Mutton Kasha)
- Mangsher Ghughni (Also known as Yellow Pea Curry with Minced Mutton)
- Posto Mangsho (Also known as Bengali Mutton Curry cooked with Poppy Seed Paste)
- Mangsha Tarkari ( Also known as Oriya Mutton Curry)
Pairing Ideas
Have you tried the easy Ghee Roast recipe from Debjanir Rannaghar!
I would love to see a picture if you are making it following my recipe which you can share here at [email protected]. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.
Here's the Gosht Ghee Roast Pin for your Pinterest Board!
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
Nissygem3s says
Awesome post.
Bhuwan Pandey says
Absolutely Fantastic
Heads off to the writer
U says
Made it as per the measurements given in the recipe except Fenugreek seeds, which I added less than mentioned and yet the dish turned out to be bitter:(
Debjani says
Are you sure it is because of Fenugreek as 1/2 Tsp. is quite balanced for 1kg mutton?