Goan Ros Omelette with Mutton Gravy

Instructions

1. 1

   Prepare the Goan Masala Paste

   • In a dry pan over medium heat, roast the coriander seeds, cumin seeds, peppercorns, cloves, cinnamon stick, and dried red chilies for 2-3 minutes until they become fragrant. Set aside to cool.
   • In the same pan, add 1 tsp of oil and sauté 1 sliced onion and 4 garlic cloves until they turn light brown.
   • Transfer the roasted spices, sautéed onion-garlic mixture, grated coconut, and 0.25 tsp turmeric powder to a grinder. Add a few tablespoons of water and grind to a very smooth, thick paste.
2. 2

   Cook the Mutton

   • In a bowl, combine the mutton pieces with ginger-garlic paste, 0.5 tsp turmeric powder, and 1 tsp salt. Mix well and let it marinate for at least 15-20 minutes.
   • Heat 3 tbsp of oil in a pressure cooker over medium-high heat. Add the remaining sliced onion and sauté for 5-6 minutes until golden brown.
   • Add the marinated mutton and sear on high heat for 4-5 minutes until it's browned on all sides.
   • Pour in 2 cups of water. Secure the lid and pressure cook for 5-6 whistles (about 20-25 minutes) until the mutton is tender. Allow the pressure to release naturally.
3. 3

   Make the Mutton Gravy (Ros)

   • Open the pressure cooker once the pressure has subsided. In a separate large pot or kadai, heat the cooked mutton mixture.
   • Add the ground masala paste to the pot and cook on medium-low heat for 8-10 minutes, stirring frequently, until the oil begins to separate from the masala.
   • Stir in the chopped tomato and cook for another 4-5 minutes until it becomes soft and mushy.
   • Add the Kashmiri red chili powder, garam masala, and the remaining salt. Mix everything well.
   • Add 1 more cup of water, or as needed, to achieve a pourable gravy consistency. Bring the gravy to a boil.
   • Reduce the heat and let it simmer for 10 minutes for the flavors to meld. Stir in the Goan vinegar or tamarind paste. Garnish with 1 tbsp of chopped coriander leaves and turn off the heat.
4. 4

   Prepare the Omelettes

   • This recipe makes 4 omelettes. For each omelette, crack 2 eggs into a bowl.
   • Add a quarter of the finely chopped onion, tomato, green chili, and remaining coriander leaves. Season with a pinch of salt and black pepper powder.
   • Whisk the mixture vigorously until it's light and frothy.
   • Heat 1 tsp of oil in a small non-stick frying pan over medium heat. Pour in the egg mixture and cook for 2-3 minutes, or until the edges are set. Flip and cook for another 1-2 minutes until golden and fully cooked.
   • Repeat the process to make the remaining three omelettes.
5. 5

   Assemble and Serve

   • Place a hot, freshly made omelette in a shallow serving bowl.
   • Ladle a generous amount of the hot mutton gravy (ros) over the omelette, ensuring it's well-covered.
   • Garnish with a sprinkle of fresh coriander leaves. Serve immediately with warm Goan pav, sliced onions, and a lemon wedge on the side.