My regular readers will know that this is the third ghee roast recipe on this blog, and the first one being a Chicken Ghee Roast which I have posted long back and then later did a video on it and also Prawn Ghee Roast. As I have already written enough about the ghee roast specialty which you can read in my previous post.
I have made slight changes in this recipe by just adding ginger and garlic and a tiny bit of garam masala to enhance the flavors of mutton. Mutton Ghee Roast is perfect for a dinner party to be served with Ghee Rice or roti and also a perfect accompaniment with dal and chawal.
Mutton Ghee Roast
A dry preparation of Mutton curry prepared with a blend of spices roasted in ghee.
Ingredients
- 1-kilogram mutton
- 4 tablespoon yogurt
- 2 tablespoon lemon juice
- 1 tablespoon ginger & garlic paste
- 1 teaspoon garam masala powder
- 1/2 cup coriander leaves
- 5 tablespoon ghee
- Salt
- For Ghee Roast Masala: (grind to a smooth paste)
- 7 dry red chilies roasted
- 2 tablespoon coriander seeds roasted
- 2 teaspoon cumin seeds roasted
- 2 teaspoon peppercorns roasted
- 1/2 teaspoon fenugreek seeds
- 2 tablespoon chopped garlic
- 1 tablespoon tamarind pulp
- 6 curry leaves
- 1 cup = 250 ml
Directions
- Step 1 Marinate mutton pieces with salt, lemon juice, yogurt, garam masala powder and ginger garlic paste for 1 hour.
- Step 2 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.
- Step 3 After the meat is cooked and if there is too much of water, cook without the lid to reduce the water. 4. In a saucepan, heat 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.
- Step 4 Then add cooked mutton and cook with the masala for 5 to 7 minutes with the lid on low flame.
- Step 5 Finally, add chopped coriander leaves and serve hot with rice.
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