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.
- Mutton: 1 Kg
- Ginger Paste: 1 Tbsp.
- Garlic Paste: 2 Tbsp.
- Turmeric Powder: 1 Tsp.
- Salt: 1 Tsp. or to taste
- Ghee: 2Tbsp.
- 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.
- Curry Leaves: 10-15
- Ginger-Garlic Paste: 1 Tbsp.
- Masala Paste: 3-4 Tbsp.
- Salt: to taste
- Lemon Juice: 1 Tbsp.
- Ghee: 3 Tbsp.
- 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.
- 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.
- 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.
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:
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 firstname.lastname@example.org. In Instagram, you can use my hashtag #debjanirrannaghar or can tag me at @foodofdebjani.