Mutton Ghee Roast

Name: Mutton Ghee Roast
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 500 g mutton (bone-in pieces, medium size); 2 tbsp ghee; 0.25 cup yogurt (plain, thick); 1 tbsp tamarind paste; 1 tsp jaggery (grated); 0.75 cup water (for pressure cooking); 0.5 tsp salt; 8 pcs dried red chili (byadgi type preferred, stems removed); 2 tsp coriander seeds; 1 tsp cumin seeds; 6 pcs black peppercorns; 1 pinch fenugreek seeds; 6 pcs garlic (cloves); 1 inch ginger (roughly chopped); 10 pcs curry leaves

RATING

4.6/5(137)

TASTE SCORE

9/10

A rich, fiery coastal Karnataka classic where tender mutton is simmered until soft, then roasted in ghee with a deep red masala. The result is glossy, spicy, and packed with layers of peppery, tangy flavor.

PREP

20m

COOK

55m

SERVES

1 KATORI

466 cal

SERVINGS

METHOD · 7 STEPS

prep · ~20 min
Marinate the mutton.
1.Wash and drain the mutton well.
2.Mix the mutton with yogurt, tamarind paste, jaggery, and salt in a bowl.
3.Coat the pieces well and set aside for 20 minutes.
TIPA short marinade is enough here because the masala carries most of the flavor.
roast · ~3 min
Roast the spices for the masala.
1.Heat a heavy pan over low heat.
2.Add dried red chili, coriander seeds, cumin seeds, black peppercorns, and fenugreek seeds.
3.Roast gently until fragrant and the chilies darken slightly, about 2 to 3 minutes.
4.Add garlic and ginger for the last 30 seconds, then switch off the heat.
TIPKeep the heat low so the chilies turn aromatic, not bitter.
mix · ~3 min
Grind the masala.
Cool the roasted ingredients slightly, then grind them to a smooth, thick paste with a small splash of water if needed.
pressure cook · ~25 min
Pressure cook the mutton.
1.Transfer the marinated mutton to a pressure cooker.
2.Add the ground masala and 0.75 cup water.
3.Mix well, cover, and cook on medium heat for 5 to 6 whistles until the mutton is tender.
TIPThe mutton should be tender but not falling apart, since it will roast again in ghee.
rest · ~10 min
Let the pressure drop naturally.
saute · ~12 min
Roast the mutton in ghee.
1.Heat ghee in a wide heavy pan over medium heat.
2.Add curry leaves and let them crackle for a few seconds.
3.Add the cooked mutton along with its masala.
4.Cook, stirring often, until the masala thickens, clings to the meat, and the ghee starts to separate, about 10 to 12 minutes.
TIPUse a wide pan so the masala reduces quickly and coats the mutton evenly.
serve
Serve hot.
Serve the mutton ghee roast hot as a side with neer dosa, appam, or plain rice.

PRO TIPS

What to keep in mind.

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

1
Drain the washed mutton thoroughly before marinating so the yogurt-tamarind mix sticks instead of turning watery.
2
Roast the Byadgi chilies on low heat only until slightly darker; blackened chilies will make the masala bitter.
3
Grind the masala as smooth and thick as possible, using just a splash of water, so it coats the mutton later.
4
Stop pressure cooking when the mutton is just tender; overcooked pieces can break apart during the final ghee roast.
5
Use a wide, heavy pan for the last stage so the masala reduces fast and the ghee separates evenly.
6
Keep stirring and scraping the pan in the final 10 minutes; the masala should turn glossy and cling to each piece.
7
This dish tastes even better after a short rest, as the pepper, tamarind, and ghee settle into the meat.