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Mutton Ghee Roast

Name: Mutton Ghee Roast
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings (1 cup each)
Cuisine: south_indian
Ingredients: 500 g mutton (bone-in, cut into 1.5-inch pieces); 8 pcs byadgi dried red chillies (for color); 1.5 tbsp coriander seeds; 1 tsp cumin seeds; 0.25 tsp fenugreek seeds; 1 tsp black peppercorns; 4 pcs cloves; 8 pcs garlic (large cloves); 1 tbsp tamarind paste; 0.75 tsp turmeric powder (divided, 1/4 tsp for cooking mutton and 1/2 tsp for masala); 1 pcs onion (medium, finely sliced); 1 tbsp ginger garlic paste; 0.25 cup ghee; 0.25 cup curd (whisked until smooth); 1 tsp jaggery (powdered, or use brown sugar); 15 pcs curry leaves; 1.5 tsp salt (divided into 1 tsp and 1/2 tsp); 3 tbsp water (for grinding masala, as needed); 2 tbsp coriander leaves (chopped, for garnish)

POPULARITY

0.0/5

TASTE SCORE

9/10

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.

PREP

20m

COOK

60m

SERVES

1 CUP

563 cal

SERVINGS

INSTRUCTIONS

14 steps. 60 minutes total.

14 STEPS

1
Step 1
- a.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.
2
Transfer the cooled spices to a grinder jar
- a.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.
3
Heat 1 tbsp of ghee in a pressure cooker over medium heat
- a.Add the sliced onions and sauté for 3-4 minutes until they turn soft and translucent.
4
Step 4
- a.Add the ginger-garlic paste and cook for another minute until the raw smell disappears.
5
Add the mutton pieces, 1/4 tsp turmeric powder, and 1 tsp of salt
- a.Sauté on high heat for 5-7 minutes until the mutton is well-seared on all sides.
6
Pour in 1 cup of water, stir well, and secure the lid of the pressure cooker
- a.Cook on medium heat for 6-7 whistles, or for about 25-30 minutes, until the mutton is tender.
7
Let the pressure release naturally
- a.Open the cooker, separate the mutton pieces from the stock, and keep both aside.
8
Heat the remaining ghee in a wide, heavy-bottomed pan over medium-low heat
- a.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.
9
Step 9
- a.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.
10
Add the cooked mutton pieces, the remaining 1/2 tsp of salt, and the jaggery
- a.Mix well until every piece is coated with the masala.
11
Roast the mutton on medium-low heat for 10-15 minutes, stirring occasionally
- a.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.
12
Step 12
- a.Add the curry leaves and continue to roast for another 2 minutes until they turn crisp and aromatic.
13
Step 13
- a.Turn off the heat and garnish with freshly chopped coriander leaves.
14
Let the dish rest for 10 minutes before serving
- a.Serve hot with neer dosa, appam, or steamed rice.

PRO TIPS

What to keep in mind.

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

1
Use a mix of Byadgi chillies for a vibrant red color and Guntur chillies for heat. Adjust the ratio to your spice preference.
2
Roasting the masala paste in ghee on low heat is the most crucial step. Do not rush this, as it develops the deep, rich flavor of the dish.
3
Ensure the mutton is cooked until it is very tender in the pressure cooker. This makes the final roast succulent.
4
Use high-quality, fragrant ghee for the most authentic taste.
5
Don't discard the mutton stock. It's full of flavor and can be used to adjust the consistency of the roast if it becomes too dry.
6
Let the finished dish rest for at least 10-15 minutes to allow the flavors to meld together beautifully.

RECIPE VARIATIONS

Adapt it for your goals.

quick

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Mutton Ghee Roast

For 4 servings

14 steps. 60 minutes total.

Step 1

Transfer the cooled spices to a grinder jar

Heat 1 tbsp of ghee in a pressure cooker over medium heat

Step 4

Add the mutton pieces, 1/4 tsp turmeric powder, and 1 tsp of salt

Pour in 1 cup of water, stir well, and secure the lid of the pressure cooker

Let the pressure release naturally

Heat the remaining ghee in a wide, heavy-bottomed pan over medium-low heat

Step 9

Add the cooked mutton pieces, the remaining 1/2 tsp of salt, and the jaggery

Roast the mutton on medium-low heat for 10-15 minutes, stirring occasionally

Step 12

Step 13

Let the dish rest for 10 minutes before serving

What to keep in mind.

Adapt it for your goals.

Quick

High protein

Dairy free

Kid friendly

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