Mutton Ghee Roast

Mutton ghee roast is a Mangalorean style mutton roast. Ghee and roasted spices enhance the taste of this mutton ghee roast.

Mutton ghee roast

 

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Mutton Ghee Roast
Mutton ghee roast is a Mangalorean style mutton roast. Ghee and roasted spices enhance the taste of this mutton ghee roast.
Mutton ghee roast
Course Non-Vegetarian
Cuisine Indian
Servings
servings
Ingredients
  • 1 Kilogram Mutton pieces (bone-in)
  • 1 1/2 cups Onion chopped
  • 2 Springs Curry leaves
  • 2 tablespoons Ghee
For Marination
  • 1 1/2 tablespoons Ginger crushed
  • 1 1/2 tablespoons Garlic crushed
  • 1 1/2 teaspoons Black pepper crushed
  • 1/2 teaspoon Turmeric powder
  • 2 tablespoons Curd
  • 1/2 teaspoon Salt
For Masala
  • 1 tablespoon Chilli powder
  • 1 tablespoon Coriander powder
  • 1 teaspoon Fennel seed
  • 1 teaspoon Cumin seed
  • 1/4 teaspoon Fenugreek seed
  • 6 numbers Clove
  • 3 numbers Cardamom
  • 2 numbers Cinnamon pieces
Course Non-Vegetarian
Cuisine Indian
Servings
servings
Ingredients
  • 1 Kilogram Mutton pieces (bone-in)
  • 1 1/2 cups Onion chopped
  • 2 Springs Curry leaves
  • 2 tablespoons Ghee
For Marination
  • 1 1/2 tablespoons Ginger crushed
  • 1 1/2 tablespoons Garlic crushed
  • 1 1/2 teaspoons Black pepper crushed
  • 1/2 teaspoon Turmeric powder
  • 2 tablespoons Curd
  • 1/2 teaspoon Salt
For Masala
  • 1 tablespoon Chilli powder
  • 1 tablespoon Coriander powder
  • 1 teaspoon Fennel seed
  • 1 teaspoon Cumin seed
  • 1/4 teaspoon Fenugreek seed
  • 6 numbers Clove
  • 3 numbers Cardamom
  • 2 numbers Cinnamon pieces
Mutton ghee roast
Instructions
  1. Marinate the mutton pieces with all the ingredients listed under 'for marination'. Let it stand for 15 minutes.
  2. Pressure cook the marinated mutton pieces until it is done. Transfer the broth into a bowl and keep aside. (I did not add any water to cook the mutton)
  3. Grind together all the ingredients listed under 'for masala' into a fine powder, keep aside.
  4. Heat ghee in a pan, saute onion until golden. Add masala powder and mix well. Now add the mutton broth and mix well and cook until the gravy is thick. Finally, add the cooked mutton and curry leaves. Mix well and cook on medium flame until the gravy is dry.
  5. Serve with white rice, neer dosa, etc.
  6. NOTE - One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.

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