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