Month: February 2017

Mutton Ghee Roast

I have always had sides of mutton recipes in Indian restaurants and it never occurred to me how easy it was to cook at home. Its not so often that I prepare mutton at home because its not available everywhere, especially in supermarkets where pork, chicken or beef is easily available.

Mutton Ghee Roast is another recipe from Mangalore where the spicy freshly ground chili paste is roasted in ghee and then tossed with cooked mutton which imparts a rich delicious flavor of the spices to the meat. You can also prepare this with chicken where I have posted a recipe of Chicken Ghee Roast. This recipe has a mild spice, so do not be afraid to use the chili’s as much as I used.

Before you prepare this, make sure to check the ingredients needed for this recipe. These spices are always available in Indian supermarkets.

Preparation time: 15 minutes

Cooking time: 35 minutes

Required appliance : Pressure cooker / Slow cooker

Blender/Mixer

Ingredients

Mutton with bones – 1 kg, cut into 3-inch chunks

Turmeric powder – 1/2 tsp

Ginger-Garlic paste – 1 tsp

Salt – 1/2 tsp

Ghee – 5 tbsp

 

For the masala paste

Kashmiri dry red chili – 10 (for red color, although it has a bit of heat)

Red chili powder – 2 tsp (depending on the spice level, you can skip this or add later in step-5)

Black peppercons – 1 tsp

Coriander seeds -1 tbsp

Star anise – 1

Cloves – 5

Cinnamon stick – 3 to 4 inch long

Cumin seeds -1 tsp

Fennel seeds – 1 tsp

Cardamom pods – 3

Garlic cloves – 5

Tamarind pulp, half the size of table tennis ball mixed in little water

 

Directions

1.To the cut meat, add turmeric, ginger-garlic paste salt. Mix together to coat the pieces and set aside for 10 -15 minutes.

marinating mutton before cooking

2. Meantime while the mutton is retained, prepare the masala paste.

Heat a small pan on high heat. Add the spices of dry red chili, peppercorns, coriander seeds, star anise, cloves, cinnamon, cumin,fennel seeds, cardamom (except for garlic & tamarind). Lightly toast them for 2 to 3 minutes.

mutton spice paste for dry frying

Then, remove the pan from heat.

 

3. Transfer the toasted spices into a small blender or mixer. Now, add garlic cloves, tamarind water and red chili powder. Grind into a fine paste. If necessary add some water and make a smooth paste.

Mutton Ghee Roast recipe ingredients

blending the spices

 

4. Cooking mutton:

Heat a pressure cooker on high with 2 tbsp of ghee. Add the mutton pieces and fry them for 1-2 minutes.

Mutton Ghee Roast recipe

Add 1/2 cup of water, not too much. Cover with the lid and the whistle. Take 6 whistles and turn off heat. Wait until the pressure is all gone before opening.

mutton in a pressure cooker

Taste the mutton to check for salt to add later.

mutton in a pressure cooker

 

5. Heat 3 tbsp of ghee in a wok or pan, add the masala paste, salt, and fry on high heat for 30 seconds (if you haven’t added chili powder earlier you can taste the spice level and add now).

Red spice paste for mutton ghee roast

Add the mutton pieces (if there is water, you can use it to make soup) without the water or fat content, and stir-fry the mutton to coat the meat pieces. Sprinkle curry leaves and stir-fry for 2-3 minutes until the gravy turns thick and roasted.

Mutton Ghee Roast

Mutton Ghee Roast with curry leaves

The longer you toss, its color changes and becomes more like a dry gravy. Serve piping hot with any rice recipe. It can also be served as a main course with bread.

Mutton recipe, ghee flavor

 

Thank you for visiting!

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Hover over the recipe and click for more related posts:

Soup of mutton bone-marrow

 

 

Stay Heathy!

 

 

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Spicy Banana Pepper Fritters

These Hot Chili Peppers which are commonly known as ‘Banana Peppers’ is named because it resembles the shape of a banana. It is 6-inch-long pepper, mild hot because of its seeds.

These banana pepper fritters are easy to make in less than 30 minutes. My husband wanted it spicy so I haven’t removed the seeds in my recipe. If you cannot take the spice, I recommend slicing the pepper vertically through the center and removing the seeds before coating with the chickpea flour.

Preparation time: 5 minutes

Cooking time: 20 minutes

 

Ingredients

Vegetable oil for deep frying

Banana peppers – 7 (spicy)

Chickpea / Gram flour (Besan) – 1 1/2 cup

Kashmiri Red chili powder – 1 tbsp

Salt – 3/4 tsp

Turmeric powder – 1/4 tsp

Water – 3/4 cup

 

 

Directions

1. Prepare a paste by adding all the ingredients: flour, chili powder, salt, turmeric. Add 3/4 cup water and mix to form a thick paste. Add more water if necessary, the batter must be thick.

chili powder & besan/chickpea flour for banana

saltturmeric for hot pepper fritter

 

2. Coat the peppers with the above chickpea mixture. Place it separately on a plate.

chili pepper fritter coating

3. Heat a deep-wide-bottomed container with 2 inch vegetable oil set at medium for deep frying.

Once its hot enough. Carefully place the peppers in hot oil. I fried 2 at a time in batches.

deep frying banana pepper

4. Fry on each side for 2 mins until they turn brown. Transfer and drain into paper towels.

5. Serve with coriander chutney, ketchup or can just be enjoyed plain with an evening cup of tea.

pepper fritter, hot pepper fritter

inside of Banana pepper

 

 

Notes:

*If you want to have a dip of coriander chutney, refer my previous post of goli baje recipe for instructions.

 

Hope you have a lovely Monday! Stay healthy!

 

 

 

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Potato Cutlets with Egg

Vegetarian food has never appealed to me, until now, that I realized how much important it is to have greens and veggies in a diet. I cannot go without meat and I’m trying to add some vegetarian food from now on. Hopefully!!

Starting from here I wanted to learn some vegetarian recipes so I intended on going with potatoes. Potato cutlets are my first try at home apart from making a non-veg cutlet, this turned out surprisingly delicious.” Yumm!” was what my husband exclaimed as he took a bite of it.

It could also be great to have for breakfast or a quick snack or on the menu of kid’s classics.

 

Preparation time: 10 minutes

Cooking time: 30 – 45 minutes

Makes: 12

Ingredients

Potatoes – 350 g / 4 small size or  boiled & peeled potatoes

Spring onion – 6, finely chopped

Eggs – 2

Garlic cloves – 2, finely chopped

Salt – 1/2 tsp

Vegetable oil / olive oil for shallow frying

 

How to cook potatoes?

+Add potatoes (with skin) into a heavy-bottomed pan of cold, salted water and bring it to a boil. Cover and cook for 15 – 20 minutes until tender. To do this insert a skewer, it must get through easily.

+ If it is still firm, let it simmer for a couple of minutes. Then, leave it to stand in hot water for 10 minutes.

+ Drain them thoroughly. Peel the potato skin.

 

Directions

1. Mash the cooked potatoes with your fingers (or any other way most preferred) until no large lumps of potatoes remain.

2. To the mashed potatoes, add spring onions, garlic, eggs, salt. Using your fingers combine evenly.

vegetarian snacks

mashed potatoe

3. Heat a non-stick frying pan over medium-high heat. Drizzle oil, tilt to spread the base. Pour a tablespoon spoonful of the mixture in the pan of 5-7 cm (2 – 2.8 inch). Fry for 3-4 minutes on each side.

cutlet

 

4.Transfer to a plate. Repeat with the remaining oil and mixture of potato and egg.

Potato cutlet with Eggs

Serve with tomato ketchup or as side with pulav.

potato cutlet, vegetarian

 

Hope to serve you more with vegetarian recipes. Stay healthy!

 

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