Mutton ghee roast recipe with purti vanaspati ghee

Prep Time: 30 mins
Cook Time: 21 minutes

Total Time: 51 minutes

Servings: 8

Introduction:

Mutton Ghee Roast Recipe is a finger licking good mutton roast recipe, made with rich ghee, the Mangalorean way. A dish that can be served with dosas or neer dosas or just as is, as an appetizer.

Ingredients:

• – 500g mutton, cut into 1-inch pieces
• – 1 large onion, finely chopped
• – 2 tomatoes, roughly chopped
• – 1 tbsp ginger-garlic paste
• – 1/2 tsp turmeric powder
• – Salt to taste

• For Roasting:

• – 8-10 Byadagi red chilies (for color)
• – 4-5 Guntur red chilies (for heat, adjust to taste)
• – 2 tbsp coriander seeds
• – 1 tsp cumin seeds
• – 1/2 tsp fenugreek seeds
• – 1 tsp black peppercorns
• – 4-5 cloves

• For Tempering:

• – 4 tbsp Purti Vanaspati Ghee
• – 1 sprig curry leaves
• – 2 tbsp tamarind pulp
• – 2-3 tbsp chopped fresh coriander leaves, for garnish

Instructions:

• 1. Prepare the Mutton: Wash the mutton pieces thoroughly. In a bowl, marinate the mutton with ginger-garlic paste, turmeric powder, and salt. Set aside for at least 30 minutes.
• 2. Roast the Spices: Heat a dry pan over medium heat. Add the red chilies, coriander seeds, cumin seeds, fenugreek seeds, peppercorns, and cloves. Dry roast them until fragrant, about 2-3 minutes. Be careful not to burn them.
• 3. Grind the Roasted Spices: Once cooled, grind the roasted spices into a fine powder using a spice grinder or a mortar and pestle.
• 4. Sauté the Aromatics: Heat Purti Vanaspati Ghee in a heavy-bottomed pan or kadhai over medium heat. Add curry leaves and let them splutter.
• 5. Sauté Onions: Add the chopped onions and sauté until golden brown.
• 6. Cook Tomatoes: Add the chopped tomatoes and cook until they soften and the oil starts to separate.
• 7. Add Marinated Mutton: Add the marinated mutton to the pan and cook on medium-high heat until it is browned on all sides.
• 8. Introduce the Spice Powder: Add the ground roasted spice powder to the mutton and mix well, ensuring that the mutton pieces are coated with the spice blend. Cook for 2-3 minutes.
• 9. Add Tamarind Pulp: Pour in the tamarind pulp and mix well. Add a little water if needed to prevent the mixture from sticking to the bottom of the pan.
• 10. Simmer to Perfection: Cover the pan and simmer on low heat until the mutton is tender and the gravy has thickened to a semi-dry consistency, about 45-60 minutes. Stir occasionally to prevent sticking.
• 11. Garnish and Serve: Once the mutton is cooked and the ghee has beautifully coated the dish, garnish with fresh coriander leaves. Serve hot with rice, roti, neer dosa, or any Indian bread of your choice.

Tips for the Perfect Mutton Ghee Roast:

• – Quality of Ghee: Using high-quality ghee like Purti Vanaspati Ghee is crucial for the authentic flavor and aroma of this dish.
• – Roasting Spices: Roasting the spices properly is key to unlocking their full flavor potential.
• – Adjust Spiciness: Adjust the number of red chilies according to your spice preference.
• – Slow Cooking: Slow cooking the mutton ensures that it becomes incredibly tender and absorbs the flavors beautifully.
• – Fresh Ingredients: Using fresh ginger, garlic, and curry leaves will enhance the taste of the dish.