Mutton Ghee Roast
 
Prep time
Cook time
Total time
 
This slow cooked goat curry is one of my most requested way to cook mutton. Everyone who tries it seems to love it! This Mutton Ghee Roast is just a keeper of a recipe.
Author:
Recipe type: Lunch, Dinner
Cuisine: Indian
Serves: 4
Ingredients
  • 1 kg Mutton (Goat or Lamb), chopped
  • 3 Tbsp Ghee / Clarified Butter
  • 1 Tbsp Ginger Garlic Paste
  • ½ tsp Turmeric powder
  • 1 tsp salt or accordingly
  • ½ cup water
For the paste
  • 10 red chilies
  • 10 Kashmiri Chilies, for the color
  • 1 Tbsp Coriander Seeds
  • 1 tsp Fennel Seeds
  • 2 tsp cumin seeds
  • 1 Tbsp Pepper Corns
  • 4 Cloves
  • 1 inch Cinnamon stick
  • 4 cardamom
  • 5 whole cashews
  • To Grind Masala
  • 1 inch Ginger
  • 2 Cloves of Garlic
  • 1 Tbsp Lemon juice
  • 4 tbsp yogurt
For the Ghee roast
  • 3 tbsp ghee/clarified butter
  • 2 tbsp rice wine vinegar
  • 1 tsp palm sugar/jaggery
  • Toasted Curry Leaves for Garnishing
  • onion and cilantro for garnish
  • Salt to taste
Instructions
  1. Take a pressure cooker, add 2 tbsp ghee and add the ginger garlic paste. Saute for a minute. Wash the pieces and put it in cooker with some salt and saute in the ghee for 3-4 minutes.Then add some water(1 cup of water) not too much just to cover the mutton pieces.Cook for 4-5 Whistles on a medium heat or until the meat is soft and tender. Once the cooker whistle is cooled down, open and separate the mutton from the broth. Transfer the broth in a bowl.
  2. The reason why we are separating the pieces form the liquid is we want to make mutton roast, not mutton gravy and at the same time we don’t want to waste this broth so we are going to add it to the masala and reduce it. We will be adding the mutton pieces later that way mutton will be nicely roasted and will retain all the flavor.
Mutton Masala
  1. To make Masala for Mutton Ghee roast, on low heat, Dry roast kashmiri chilies (Kashmiri Chilies adds a nice color to the recipe and at the same time they are less spicy) If you don't have kashmiri Chilies then replace this with 4-5 regular red chiies chilies) . After roasting for 2-3 minutes transfer this to a plate and then roast the other spices Coriander seeds, Pepper corns, Fennel seeds, Cumin seeds, Cinnamon, Cloves, star anise and dry red chilies and roast it for some time until you feel the nice aroma of the roasted spices and be careful no not burn them
  2. Transfer all the roasted spices to a blender and along with this add a piece of Ginger, Garlic and lemon juice, and grind it to a smooth paste by adding some water.
  3. To make mutton Ghee roast, melt 2 tbsp ghee in a pan and add the ground masala, yogurt, vingar, to it and mix this well with the ghee. Saute and cook this masala for 10 minutes on low heat. Now to this add the broth which we have separated initially and mix well with the masala. Add some salt if required.We need to cook this until the gravy thickens and reduces.
  4. Now you can see the gravy is nice and thick, the ghee should ooze out from the sides. Now, its time to add the cooked mutton pieces and mix well with the gravy. After mixing nicely cook this for another 4-5 minutes on a medium heat.Add the jaggery. Finally add some curry leaves for garnishing and turn off the heat.
Serve with some roti or rice.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2018/10/19/mutton-ghee-roast/