Mutton Ghee Roast
Mangalorean Ghee Roast is a delicious mutton curry served with rice or paratha. Cooked mutton pieces are gently simmered in a special aromatic ghee roast masala with flavors of curry leaves, ghee and other spices.
Servings 4
Ingredients
- 1 kilogram mutton
- 4 tablespoon yogurt
- 2 tablespoon lemon juice
- 1 tablespoon ginger & garlic paste
- 1 teaspoon garam masala powder
- ½ cup coriander leaves
- 5 tablespoon ghee
- 1 teaspoon salt
For Ghee Roast Masala: Grind to a smooth paste
- 7 dry red chilies roasted Kashmiri/Byadgi
- 2 tablespoon coriander seeds roasted
- 2 teaspoon cumin seeds roasted
- 2 teaspoon peppercorns roasted
- ½ teaspoon fenugreek seeds
- 2 tablespoon chopped garlic
- 1 tablespoon tamarind pulp
- 6 curry leaves
Instructions
- Marinate mutton pieces with salt, lemon juice, yogurt, garam masala powder, and ginger garlic paste for 1 hour.
- Heat 2 tablespoon ghee in a pressure cooker and add the marinated meat. Fry the meat for 2 minutes on high heat. Then reduce the flame to medium and add 2 cups of water. Place the lid and cook for 20 minutes or till the meat is almost cooked. Note the timing for cooking meat in other pressure cookers and the quality of mutton varies, so cook accordingly.
- After the meat is cooked and if there is too much water, cook without the lid to reduce the water. 4. In a saucepan, heat the rest of the ghee and add the ghee roast masala paste. Fry on low flame for 5 minutes or till the masala looks cooked and ghee starts to separate.
- Then add cooked mutton and cook with the masala for 5 to 7 minutes with the lid on low flame.
- Finally, add chopped coriander leaves and serve hot with rice.