Mutton Ghee Roast

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  • Mutton-1 kg
  • Ghee – 1/2 cup
  • sugar -1 tsp
  • curry leaves -2 sprig
  • coriander-2 tbsp chopped

For the marinade

  • Lemon  Juice – 2-3 table spoon
  • Curds (Yogurt)- 1/2 Cup Thick
  • Turmeric Powder-1 Tsp
  • Salt To Taste

For the masala

  • Kashmiri chili powder -2 1/2 table spoon
  • Spicy chili powder -1-2 tsp of (Optional Reduce or increase according to your spiciness)
  • Pepper powder (adjust to taste)1 tsp
  • Coriander Powder   1 Tbsp
  • Cumin Powder 1/2 Tsp
  • Fenugreek Powder ¼-1/2 Tsp
  • Garlic Flakes -12 With Skin
  • Tamarind Juice Of 1 marble size soaked in 2 tbsp water

1.  Marinate mutton  with lemon juice, curd, salt and turmeric for 1-4hrs or overnight.

2 Heat a tawa or non stick pan & dry roast the powder ingredients, till nice aroma come. If you can use roasted whole spices ( 10-12 Kashmiri chili and 5-8 spicy or medium spicy red chili, 1 tsp peppercorns, fenugreek, coriander & cumin seeds it would be awesome, it just for easiness I used powders) . Take care to see not to burn the spice powder as the masala will be bitter taste. Grind the power, garlic and tamarind juice using little water. Put this in a blow and retain the water after washing the blender.

  1. Take a thick bottom pan heat 1/4 cup of ghee the marinated mutton and cook over a high flame till the pieces are almost cooked. (if pressure cook till 1 while only) After the mutton is almost cooked segregate the pieces and juice into two different bowls.
  2. Clean the pan and add the remaining ghee and fry the ground masala till the raw smell leaves and the oil leaves the sides of the pan.
  3. Now add the cooked mutton pieces 1/2 cup of the reserved liquid & salt to taste. Check the salt before adding as we have already added salt while cooking. Cook on a medium high flame till the masala coats the muttonn very nicely and a yummy aroma of ghee come. Add the sugar & mix. Garnish with curry leaves & chopped coriander leaves & turn off the flame
  4. Yummy …….Yummy dish is ready …………….It can be served hot as an appetizer or with hot fluffy Kerala parata or Nan or ghee rice.

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