MUTTON GHEE ROAST

Mutton Ghee Roast, a hot and spicy dish, good to serve as a main course, goes well with naan, paratha or any Indian flat breads. It is a delicious recipe from Mangalorean Cuisine, dosa and plain rice also goes well with this spicy mutton dish. Here in this recipe we are going to make a special masala by roasting few spices which adds more taste and flavour to our mutton ghee roast. This recipe extremely addictive and the taste lasts in your taste buds forever.  Ghee brings back lots of memories because during school days, especially winter ones, steaming rice, dal, ghee and fried potato used to be our all time favourite lunch. I was unaware for quite sometime about the use of ghee in chicken/ mutton. But when I came to know about it, I really love to experiment in my own kitchen which will generate some stupendous results. This recipe below is a ghee based mutton curry, which if cooked to perfection, will result in a succulent, tender and heavily aromatic dish. A dish that fits your Sunday lunches or any occasion lunch with guests. No marination requires here in this recipe.  So give a try and enjoy something different… hope you will definitely like it. If yes please share your comments in comment box below.

INGREDIENTS:

1 kg Mutton

1 tablespoon Giber-Garlic Paste

2 tablespoon + ¼ cup Clarified Butter[ghee]

10-12 Dry Red Chillies

3-4 Dry Bedgi Chillies[optional]

2 tablespoon Dry Coriander Seeds[dhane]

2 tablespoon Cumin Seeds[jeera]

1 tablespoon Fennel Seeds[saunf]

1 tablespoon Black Pepper[mire]

1 Star Anis[chakriphool]

1 “ Cinnamon Stick[dalchini]

4-5 Cloves[lavang]

½ Lemon Juice

1 teaspoon Turmeric Powder

Salt as per taste

Water

2-3 Tablespoon Curd

METHOD:

STEP 1 – Wash the mutton pieces under running water.

STEP 2 – In a pressure cooker, Add 2 tablespoon ghee and add ginger-garlic paste in it.

STEP 3 – Add mutton pieces in it and add turmeric powder and salt. Mix it well.

STEP 4 – Add sufficient water

and pressure cook for 3-4 whistles.

STEP 5 – By that time, dry roast the whole spices in a wide pan. Remove it from heat and cool it completely.

STEP 6 – In a mixie pot, add roasted spices along with 1 “ Ginger, 4-5 Garlic cloves, lemon juice and a little water and grind it to fine paste.

STEP 7 – Now heat a wide non-stick pan with ¼ cup of ghee.

STEP 8 – Add the masala paste in it and cook well for few seconds.

STEP 9 – Then add 2 tablespoon curd in it and mix well.

STEP 10 – Add turmeric powder and salt and mix well.[see notes]

STEP 11 – Add a cup of mutton broth in it and mix well and cook for 1-2 minutes.

STEP 12 – Then finally add mutton pieces and mix well. Add a little water if the gravy is too dry.[see tips]

STEP 13 - Cook for next 5-10 minutes and your mutton is ready to serve.

STEP 14 -  Garnish with chopped coriander and serve.

Serve it hot with chapatti, paratha or steamed rice with papad, onion slice, lemon slice and enjoy.

NOTES: Don’t add much salt while making the gravy as we added it while pressure cooking the mutton.

Don’t add too much water as our regular mutton/chicken gravy.