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 given me the opportunities 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 to the core. In this post, I am going to share the recipe of one of my favorite Mangalorean delicacy, Mutton Ghee Roast which I had several times during the trips in South India.
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 Mangalorian spices, flavored with Ghee and juicy Pieces of mutton, what else 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 on talking to the chef for 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 on 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.
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 but I prefer medium-sized Mutton chunks with fat to make the Mutton Ghee Roast. Last but not the least, you need to use Ghee for this, there is no substitute until you wanted to make Mutton Ghee Roast without Ghee (errrrr oxymoron!) 😀 . I love this Mangalorian mutton dish a lot. Not only me but the entire family cherish this Mangalorian mutton preparation. However, I restrict myself to cook Mutton Ghee Roast, considering the amount of Ghee used and the calorie from the Mutton itself ;). As I already mentioned, a special Masala Mix is must for the Mutton Ghee Roast and obviously, slow cooking is must (with few minutes of pressure cooking).
Mutton Ghee Roast
Author: Debjani Chatterjee Alam
Mutton Ghee Roast, the Mangalorean delicacy
Ingredients
To Cook the Mutton:
- Mutton: 1 Kg
- Ginger Paste: 1 Tbsp.
- Garlic Paste: 2 Tbsp.
- Turmeric Powder: 1 Tsp.
- Salt: 1 Tsp. or to taste
- Ghee: 2Tbsp.
To make the Masala Paste:
- Dried Red chili: 4
- Kashmiri Red Chili: 6
- Coriander Seed: 1 Tbsp.
- Cumin Seed: 2 Tsp.
- Fennel Seeds: 1 Tbsp.
- Fenugreek Seeds: ½ Tsp.
- Pepper corns: 1 Tbsp.
- Mustard seeds: ½ Tsp.
- Mace: 2
- Cloves: 5-6.
- Cinnamon Stick: 1"
- Onion: 2
- Garlic: Pod: 4-5.
- Tamarind: 1 Tbsp.
To Make the Gravy:
- Curry Leaves: 10-15
- Ginger-Garlic Paste: 1 Tbsp.
- Masala Paste: 3-4 Tbsp.
- Salt: to taste
- Lemon Juice: 1 Tbsp.
- Ghee: 3 Tbsp.
Instructions
To Cook the Mutton:
Wash mutton Chunks under running water.- Now heat 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 lid, cook on medium flame, till 4 whistles come.
- Switch the flame off and wait till the pressure drop to open the cooker.
- After opening the cooker, separate Mutton chunks from the broth.
To prepare the 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 emits 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 Mutton Ghee Roast:
- Heat Ghee in a pan and fry Curry Leaves until those emits 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 low flame until the masala leaves the edge of the pan and oil separated from it.
- Now add Ginger garlic paste and a little salt and cook for a few more minutes.
- Add the Broath separated from the cooked mutton and bring the mixture to boil.
- Add, Mutton chunks and mix thoroughly.
- Cook in low flame for 7-8 minutes with the lid on.
- The cooking will continue until having the desired consistency.
- Mutton Ghee roast needs t bee cooked till the water evaporates completely and oil separated from the mutton chunks.
- Once ready, serve Mutton Ghee roast with Paratha, or Appam or Dosa.
Notes
Adjust the number of dried chilis as per your taste bud. I prefer moderately spiced Mutton Ghee Roast.
Ghee is must for this recipe, so don't count the Calorie!
If you wanted to store the Masala paste, make and store it in an airtight container. Add Onion, ginger, and garlic just before cooking.
Ghee is must for this recipe, so don't count the Calorie!
If you wanted to store the Masala paste, make and store it in an airtight container. Add Onion, ginger, and garlic just before cooking.
Some more Mutton Recipes from Debjanir Rannaghar apart from Mutton Ghee Roast:
This working mom, when returns to her little girl (and to the girl’s father), she ended on cooking. This relieves her stress. My family is obsessed with Mutton and our Sundays are incomplete without the red meat! Here are a few mutton dishes that you can try out from my blog; Niramish Mangsho, Dhansak, Mutton Handi Kebab.
Have you tried the Mutton Ghee Roast Recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on dolonchttrj@gmail.com. In Instagram, you can use my hashtag #debjanirrannaghar or can tag me at @foodofdebjani.
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