Mutton Ghee Roast Recipe
Description:
Mutton Ghee Roast is a flavorful, spicy dish that hails from Mangalore, in the coastal region of Karnataka, India. The recipe combines rich and aromatic spices with tamarind and jaggery, offering a perfect balance of heat and sweetness. The marinated mutton is slow-cooked and then roasted in ghee with a delightful blend of freshly roasted spices, bringing out the rich, deep flavors that are the hallmark of South Indian cuisine. This dish is best served with ghee roast dosas or steamed rice for a truly unforgettable meal.
Cuisine: Mangalorean
Course: Appetizer
Diet: Non-Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Mutton (washed and cleaned) | 500 grams |
| Yogurt | 1/2 cup |
| Turmeric powder | 1/2 teaspoon |
| Lemon juice | 1 tablespoon |
| Salt | To taste |
| Dried red chilies | 6 whole |
| Cloves | 2 whole |
| Black peppercorns | 1 teaspoon |
| Fenugreek seeds | 1 teaspoon |
| Coriander seeds | 2 teaspoons |
| Cumin seeds | 1 teaspoon |
| Garlic cloves | 6 cloves |
| Tamarind paste | 1 tablespoon |
| Ghee | 2 tablespoons |
| Curry leaves | 2 sprigs |
| Jaggery (grated) | 2 teaspoons |
Preparation Time: 30 minutes
Cooking Time: 21 minutes
Total Time: 51 minutes
Servings: 4
Instructions
-
Marinate the Mutton:
Start by marinating the mutton. In a large bowl, combine the washed mutton with yogurt, turmeric powder, salt, and lemon juice. Mix well, ensuring all the mutton pieces are coated. Let this marinate for at least 30 minutes to allow the flavors to penetrate the meat. -
Prepare the Ghee Roast Spice Mix:
Heat a pan over medium heat and add the dried red chilies, black peppercorns, cloves, fenugreek seeds, coriander seeds, and cumin seeds. Roast these spices for about 4-6 minutes until they release a fragrant aroma. Once roasted, remove them from the pan and let them cool.
After cooling, transfer the roasted spices into a mixer jar along with garlic cloves, tamarind paste, and a little water. Grind the mixture to a smooth paste. Set this spice paste aside. -
Cook the Mutton:
Now, take a pressure cooker and add the marinated mutton along with 1/4 cup of water. Close the lid and cook the mutton for 3-4 whistles on medium heat. After the cooking time is over, turn off the heat and let the pressure release naturally. Once the pressure is released, open the cooker and set the cooked mutton aside. -
Prepare the Ghee Roast:
In a large pan, heat 2 tablespoons of ghee. Add the curry leaves and sauté for a few seconds until they splutter. Then add the prepared ghee roast spice paste to the pan and cook for 5-7 minutes, stirring occasionally, until the paste thickens and the oil starts to separate from the masala. -
Combine and Cook:
Add the cooked mutton to the pan with the ghee roast spice mix. Stir well to coat the mutton in the spices. Cook the mutton in the masala for another 2 minutes. Add jaggery and salt to taste, and mix everything together. Cover the pan and let the mutton simmer for 8-10 minutes to absorb all the flavors. -
Final Touch:
Once the mutton is fully cooked and the flavors are well absorbed, turn off the heat. Serve your delicious Mutton Ghee Roast hot with ghee roast dosas, steamed rice, or bread.
Tips and Variations:
- Spice Level: Adjust the number of dried red chilies based on your preference for spiciness.
- Tenderizing Mutton: The marination process helps tenderize the mutton, but you can cook it for an extra few minutes in the pressure cooker if you prefer it more tender.
- Serving Suggestions: Mutton Ghee Roast is often served with dosas, neer dosa, or even rice. You can also serve it as a side dish along with chapatis or naan.
Enjoy this rich, flavorful Mutton Ghee Roast that is perfect for special occasions or a delicious weekend treat.
