Mutton Roast

Name: Mutton Roast
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 500 g mutton (bone-in, cut into small pieces, cleaned); 3 pcs onion (large, thinly sliced); 2 pcs tomato (medium, finely chopped); 2 tbsp ginger-garlic paste; 2 pcs green chili (slit lengthwise); 10 pcs curry leaves; 1 pinch turmeric powder; 1 tsp red chili powder; 2 tsp coriander powder; 1 pinch cumin powder; 1 tsp garam masala; 1 pinch black pepper powder (freshly crushed preferred); 0.5 tsp salt; 2 tbsp oil; 1 tsp fennel seeds; 1 inch cinnamon stick; 3 pcs cloves; 2 pcs green cardamom; 0.5 cup water (for pressure cooking); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.6/5(112)

TASTE SCORE

9/10

Tender pieces of mutton slow-cooked with aromatic spices until deeply browned and intensely flavorful. This South Indian-style dry roast coats every morsel in a dark, spicy masala that clings to the meat, making it a perfect side for rice, biryani, or flaky parotta.

PREP

20m

COOK

60m

SERVES

1 KATORI

477 cal

SERVINGS

METHOD · 8 STEPS

prep · ~10 min
Marinate the mutton.
1.Wash and drain 500g bone-in mutton pieces.
2.In a pressure cooker, add mutton, 1 pinch turmeric powder, 0.25 tsp salt, and 0.5 cup water.
3.Mix well and set aside for 10 minutes.
pressure cook · ~20 min
Pressure cook the mutton until tender.
1.Close the pressure cooker lid and cook on high heat for 2 whistles.
2.Reduce to low heat and continue cooking for 15 minutes.
3.Turn off the heat and let the pressure release naturally.
4.Open the lid and separate the cooked mutton pieces from the stock. Reserve the stock.
TIPNatural pressure release keeps the meat juicy — don't rush it with cold water.
temper · ~2 min
Temper the whole spices.
1.Heat 2 tbsp oil in a heavy-bottomed pan or kadai over medium heat.
2.Add 1 tsp fennel seeds, 1-inch cinnamon stick, 3 cloves, and 2 green cardamom pods.
3.Sauté for 30 seconds until fragrant and the spices sizzle.
saute · ~19 min
Caramelize the onions and build the masala base.
1.Add 3 thinly sliced large onions and 10 curry leaves. Sauté until deep golden brown (10-12 minutes).
2.Add 2 tbsp ginger-garlic paste and 2 slit green chilies. Cook until raw smell disappears (2 minutes).
3.Add 2 finely chopped tomatoes and cook until soft and mushy (5-6 minutes).
TIPPatience with the onions is key — deep browning builds the rich color and flavor of the roast.
saute · ~1 min
Bloom the spice powders.
1.Add 1 tsp red chili powder, 2 tsp coriander powder, and 1 pinch cumin powder.
2.Stir continuously on low heat for 1 minute until the spices release their aroma.
3.Splash a tablespoon of the reserved mutton stock to prevent the spices from burning.
TIPKeep the heat low — spice powders can burn quickly and turn bitter.
fry · ~15 min
Roast the mutton in the masala.
1.Add the pressure-cooked mutton pieces to the pan.
2.Sprinkle the remaining 0.25 tsp salt and stir to coat each piece with the masala.
3.Sauté on medium-high heat for 5-7 minutes, letting the meat brown and absorb the spices.
4.Gradually add the reserved mutton stock, a splash at a time, and continue roasting until the masala is dark, thick, and clinging to the meat.
TIPDon't cover the pan — open-roasting evaporates moisture and intensifies the smoky flavor.
saute · ~2 min
Finish with garam masala and pepper.
1.Once the masala is almost dry and coats the mutton pieces, sprinkle 1 tsp garam masala and 1 pinch black pepper powder.
2.Sauté for another 2 minutes on low heat to seal in the final layer of flavor.
3.The dish is ready when you see oil separating slightly at the edges of the pan.
TIPAdding garam masala at the end preserves its aromatic punch — adding it too early dulls the fragrance.
garnish
Garnish with fresh coriander leaves and serve hot.

PRO TIPS

What to keep in mind.

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

1
Bone-in mutton adds more flavor to the masala; don't use boneless for this dry roast.
2
Roast the onions until deep golden brown—this builds the dark color and rich base.
3
Reserve the mutton stock and add it a splash at a time to keep the meat moist while roasting.
4
Do not cover the pan during the final roasting stage; open cooking intensifies the smoky flavor.
5
Add garam masala at the very end to preserve its aromatic oils, preventing it from turning flat.
6
Let the oil separate at the edges of the masala before finishing—this signals the roast is ready.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Reduce oil to 1 tablespoon and use a non-stick pan. The masala will still caramelise but with less fat, suitable for lighter meals.

extra spicy

Extra-spicy

Double the red chili powder and add 1 teaspoon of crushed dried red chilies at the tempering stage for those who want a fiery kick.

egg less

Egg-less

Substitute the mutton with 500g of paneer (cut into cubes) and pressure cook for just 1 whistle. This creates a vegetarian version that soaks up the same spicy masala.

coconut infused