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Tender mutton pieces slow-cooked in a fiery, tangy masala, then roasted to perfection in fragrant ghee. A classic Mangalorean delicacy that's bold, aromatic, and unforgettable, perfect with neer dosa or steamed rice.
For 4 servings
In a dry pan over low heat, roast the dried red chillies, coriander seeds, cumin seeds, fenugreek seeds, black peppercorns, and cloves for 2-3 minutes until fragrant. Be careful not to burn them. Remove from heat and let cool completely.
Transfer the cooled spices to a grinder jar. Add the garlic cloves, tamarind paste, 1/2 tsp turmeric powder, and 2-3 tbsp of water. Grind to a very smooth, thick paste and set aside.
Heat 1 tbsp of ghee in a pressure cooker over medium heat. Add the sliced onions and sauté for 3-4 minutes until they turn soft and translucent.
Add the ginger-garlic paste and cook for another minute until the raw smell disappears.
Add the mutton pieces, 1/4 tsp turmeric powder, and 1 tsp of salt. Sauté on high heat for 5-7 minutes until the mutton is well-seared on all sides.
Pour in 1 cup of water, stir well, and secure the lid of the pressure cooker. Cook on medium heat for 6-7 whistles, or for about 25-30 minutes, until the mutton is tender.
Let the pressure release naturally. Open the cooker, separate the mutton pieces from the stock, and keep both aside.
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Tender mutton pieces slow-cooked in a fiery, tangy masala, then roasted to perfection in fragrant ghee. A classic Mangalorean delicacy that's bold, aromatic, and unforgettable, perfect with neer dosa or steamed rice.
This south_indian recipe takes 80 minutes to prepare and yields 4 servings. At 563.96 calories per serving with 23.97g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Heat the remaining ghee in a wide, heavy-bottomed pan over medium-low heat. Add the prepared masala paste and sauté for 8-10 minutes, stirring continuously, until the paste darkens, thickens, and the ghee separates from the sides.
Reduce the heat to low, add the whisked curd, and mix quickly to prevent it from curdling. Cook for 2-3 minutes until the ghee surfaces again.
Add the cooked mutton pieces, the remaining 1/2 tsp of salt, and the jaggery. Mix well until every piece is coated with the masala.
Roast the mutton on medium-low heat for 10-15 minutes, stirring occasionally. The masala will dry up and cling to the mutton pieces. If it gets too dry, add a few tablespoons of the reserved mutton stock.
Add the curry leaves and continue to roast for another 2 minutes until they turn crisp and aromatic.
Turn off the heat and garnish with freshly chopped coriander leaves.
Let the dish rest for 10 minutes before serving. Serve hot with neer dosa, appam, or steamed rice.
Use a store-bought Mangalorean ghee roast masala paste to significantly reduce the prep time.
Use boneless mutton pieces instead of bone-in for a higher meat content.
Replace the ghee with an equal amount of coconut oil and omit the yogurt. You may need to add a little extra tamarind paste to balance the tanginess.
To reduce the heat, use only Byadgi or Kashmiri dried red chillies and skip the Guntur chillies entirely.