Indulge your taste buds with this simple and mouthwatering Mutton Ghee Roast recipe, where the succulent mutton pieces roasted in ghee along with handful of fresh spices!
Authentic ghee roast is an explosion of spicy and tangy flavours. It is made with lots ghee, dried chillies and medley of spices.
This is a deliciously warming, rich and aromatic recipe are perfect to be served with rice or neer dosa.
Combination of succulent pieces of marinated mutton cooked in a robust masala with rich ghee makes this recipe rich, delicious and mouthwatering!
HOW TO MAKE MUTTON GHEE ROAST?
- Wash the meat thoroughly drain the excess water using a colander.
- Add all the ingredients mentioned under ‘Marination’, and let it sit for 30 minutes – 1 hr.
- Add the marinated meat to the pressure cooker along with 3 cups water,. Cover and cook for 3 to 4 whistles on high flame or until the meat cooks till fork tender.
- Dry Roast the mentioned masala except onion, ginger and garlic. Grind to a smooth paste with little water.
- In a heavy bottom pan, bring the ghee to hot and add curry leaves and grounded masala, simmer till the raw smell goes off and oil oozes out.
- Add the cooked mutton with broth and allow it to simmer for 10 minutes or until the water is completely absorbed.
- Check for salt and pepper if needed add and simmer for 2 minutes. Before serving top with couple tbsp of ghee and serve hot with paratha, roti, dosa or hot rice!
VARIATIONS TO MUTTON GHEE ROAST:
This recipe can be adapted to make paneer, chicken or prawn ghee roast but the cooking time varies.
You can also cook baby potatoes in the same gravy.
SERVING SUGGESYIONS:
You can serve this Mutton Ghee Roast as a starter or as a side with Roti, Naan or Rice. Serve this ghee roast with Appam or Neer Dosa (Water Dosa made with Rice) as a breakfast.
HOW TO STORE THE LEFTOVER MUTTON GHEE ROAST?
Store the leftovers in fridge for 2-3 days in an airtight container.
You can also make the ghee roast masala in a large batch or single portions and freeze in ice cube trays to use as and when you like. It keeps well for up to 2 months.
More Mutton Recipes to try!
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Mutton Ghee Roast
Ingredients
For Marination:
- 500 g Mutton Goat meat, cubed into small pieces
- 1 tbsp Ginger and Garlic Paste
- 1 tbsp Ghee
- 1 tbsp Thick yogurt
- 1 tbsp Red Chilli Powder
- 1 tbsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 1 tsp Salt
- Few Curry Leaves
For Masala Paste:
- 5 Kashmiri Chilies
- 5 Dry Red Chilies
- 1/2 inch Cinnamon
- 1 tsp Pepper corns
- 1/4 tsp Fenugreek Seeds
- 1/2 tbsp Fennel Seeds
- 1 tsp Cumin Seeds
- 3 Cloves
- 1 Cardamom
- 1 Stone flower
- 4 Small Onion
- 2 Garlic cloves
- 1 inch Ginger
For Roast:
- 3 tbsp Ghee
- Few Curry Leaves
Instructions
- Wash the meat thoroughly drain the excess water using a colander.
- Add all the ingredients mentioned under ‘Marination’, and let it sit for 30 minutes – 1 hr.
- Add the marinated meat to the pressure cooker along with 3 cups water, cover and cook for 3 to 4 whistles on high flame or until the meat cooks till fork tender.
- Dry Roast the mentioned masala except onion, ginger and garlic. Grind to a smooth paste with little water.
- Add 3 tbsp ghee to the heavy bottom pan. Add curry leaves and grounded masala, simmer til the raw smell goes off and oil oozes out.
- Add cooked meat with broth and let it simmer for 10 minutes or until the water is absorbed.
- Check for salt and pepper if needed add and simmer for 2 minutes. Before serving top with couple tbsp of ghee and serve hot with paratha, roti, dosa or hot rice!
Notes
- Kashmiri dry red chilies mainly add the fiery red color. It doesn’t add a lot of heat.
- If you cant find the dry chilies, you can use chilli powder or just leave it out!
Fresh Curry leaves are a must for this recipe. - For best results (especially if using bone in meat), marinade the mutton for 30 minutes – 3 hours.
- Make sure your spices are fresh and by that I mean they shouldn’t be older than a year.
