Mutton Ghee Roast, is a spicy mutton delicacy from Mangalorean and is quite popular in India due to the amazing taste
To Cook the Mutton:
- 1 kg. Mutton
- 1 Tbsp. Ginger Paste
- 2 Tbsp. Garlic Paste
- 1 Tsp. Turmeric Powder
- 1 Tsp. Salt or to taste
- 2 Tbsp. Ghee
To make the Masala Paste:
- 4 Dried Red chili
- 6 Kashmiri Red Chili
- 1 Tbsp. Coriander Seed
- 2 Tsp. Cumin Seed
- 1 Tbsp. Fennel Seeds
- 1/2 Tsp. Fenugreek Seeds
- 1 Tbsp. Black Pepper corns
- 1/2 Tsp. Mustard seeds
- 2 Mace
- 6 Cloves
- 1 Inch Cinnamon Stick
- 2 Onion
- 5 Garlic cloves
- 1 Tbsp. Tamarind
To Make the Gravy:
- 15 Curry Leaves
- 1 Tbsp. Ginger-Garlic Paste
- 4 Tbsp. Masala Paste (from the masala prepared using the spices mentioned above)
- Salt to taste
- 1 Tbsp. Lemon Juice
- 3 Tbsp. Ghee
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 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 Broth 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.
- Adjust the number of dried chilis as per your taste bud. I prefer moderately spiced 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.
- Prep Time: 15 mins
- Cook Time: 45min
- Category: Mutton
- Method: Cooking
- Cuisine: South Indian
- Serving Size: 225g
- Calories: 533
- Sugar: 3g
- Sodium: 626mg
- Fat: 27.5g
- Saturated Fat: 10.5g
- Carbohydrates: 11.4g
- Fiber: 3.1g
- Protein: 58.2g
- Cholesterol: 199mg
Keywords: Mutton Ghee Roast recipe, authentic lamb ghee roast, Mangalorean mutton ghee roast recipe, debjanir rannaghar