Mutton Ghee Roast Recipe

5 from 2 votes

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!

Course Mutton

Cuisine South Indian

Keyword authentic lamb ghee roast, Debjanir Rannaghar, Mangalorean mutton ghee roast recipe, Mutton Ghee Roast recipe

Prep Time 15

Cook Time 45

Total Time 1

Servings People

Calories 533kcal

Author Debjani Chatterjee Alam

Cost Rs 1000

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

Get Recipe Ingredients

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