Goan Ros Omelette with Mutton Gravy

Name: Goan Ros Omelette with Mutton Gravy
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: goan
Ingredients: 500 g mutton (bone-in, cut into small curry pieces); 3 pcs onion (medium, finely sliced); 2 pcs tomato (medium, chopped); 3 pcs green chili (slit); 1 inch ginger (roughly chopped); 8 pcs garlic (cloves); 0.5 cup fresh coconut (grated); 2 tsp coriander seeds; 1 tsp cumin seeds; 6 pcs black peppercorns; 4 pcs cloves; 1 inch cinnamon (small piece); 3 pcs dried red chili; 1 pinch turmeric powder; 1 tbsp vinegar (Goan palm vinegar if available); 3 tbsp oil; 0.5 tsp salt; 3 cup water (for the gravy); 8 pcs egg; 3 tbsp coriander leaves (chopped)

RATING

4.5/5(67)

TASTE SCORE

9/10

A beloved Goan street-style dish with spicy, lightly tangy mutton ros ladled over soft pan-cooked omelettes. The rich gravy soaks into the eggs beautifully, making every bite hearty, saucy, and deeply satisfying.

PREP

20m

COOK

55m

SERVES

1 OMELETTE WITH APPROXIMATELY 1 CUP OF MUTTON GRAVY.

703 cal

SERVINGS

METHOD · 8 STEPS

prep · ~8 min
Prepare the masala paste.
1.Dry roast coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon, and dried red chili on low heat until fragrant (2-3 min).
2.Cool slightly, then grind with fresh coconut, ginger, garlic, and vinegar to a smooth paste.
3.Add a splash of water only if needed to help the grinder move.
TIPKeep the roasting gentle so the spices darken lightly but do not burn.
saute · ~16 min
Cook the base for the ros.
1.Heat 3 tbsp oil in a pressure cooker over medium heat.
2.Add 2 sliced onions and cook until light golden (5-7 min).
3.Add tomatoes and green chili, then cook until the tomatoes soften (4-5 min).
4.Stir in the ground masala paste and turmeric powder, and cook until the paste smells rich and the oil starts to separate (4-5 min).
pressure cook · ~30 min
Pressure cook the mutton gravy.
1.Add mutton, salt, and water to the cooker.
2.Mix well so the meat is coated with the masala.
3.Cover and pressure cook on medium heat until the mutton is tender, about 20-25 minutes after the first whistle.
4.Let the pressure drop naturally before opening.
TIPSmall curry-cut pieces cook faster and give the ros better flavor.
simmer · ~10 min
Finish the ros.
Open the cooker and simmer the gravy uncovered for 8 to 10 minutes until slightly thick but still pourable. Taste and adjust the consistency with a little more water if needed; ros should be loose enough to spoon over the omelette.
mix · ~3 min
Whisk the eggs for the omelettes.
1.Crack the eggs into a bowl.
2.Add the remaining 1 sliced onion and chopped coriander leaves.
3.Whisk until the yolks and whites are fully blended.
TIPA well-whisked egg mixture gives a softer omelette.
fry · ~12 min
Cook the omelettes.
1.Heat a little oil in a frying pan over medium heat.
2.Pour in one-fourth of the egg mixture and spread it gently.
3.Cook until the bottom sets, then flip and cook the other side briefly.
4.Repeat to make 4 omelettes.
TIPKeep the heat medium so the omelettes stay soft and do not brown too much.
assemble · ~2 min
Assemble the ros omelette.
Place one omelette on each plate and spoon a generous amount of hot mutton gravy with a few meat pieces over the top.
serve
Serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Roast the whole spices on low heat only until fragrant; burnt red chilies or cloves will make the ros bitter.
2
Grind the coconut masala as smooth as possible so the gravy turns silky and coats the omelette evenly.
3
Cook the masala paste until oil separates before adding mutton; this removes the raw coconut-garlic taste.
4
Keep the ros looser than a regular curry, because it should soak into the omelette instead of sitting on top.
5
Let the pressure release naturally so the mutton stays juicy and the gravy doesn't splutter or seize.
6
Cook each omelette just until set and flip briefly; overbrowned eggs lose the soft texture that makes ros omelette special.
7
The mutton ros tastes even better after a short rest, so you can make the gravy ahead and cook fresh omelettes to serve.