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Mutton Ghee Roast

Mutton Ghee Roast


Cooking Time

Preparation Time : 10

Cook Time : 60

Total Time : 70


Serves 4

  • Mutton 500 gms

  • Ghee 5 tbsp

  • Ginger Garlic Paste 2 tbsp

  • turmeric powder 1/2 tsp

  • Salt 1 tsp

  • Curd 2 tbsp

  • Curry Leaves 10 nos

  • Lemon Juice 2 tbsp

  • To make the Chettinad masala ,Kashmiri Red chillies 5 nos

  • Coriander seeds 1/2 tbsp

  • Cumin Seeds 1 tsp

  • Fennel Seeds 1/2 tsp

  • Peppercorns 1/2 tbsp

  • Dry Red Chillies 3 nos

  • Cinnamon Stick 1 1/2 nos

  • Cloves 2 nos

  • Star Anise 1 nos


  • 01

    In a pressure cooker, melt about half the amount of ghee, add the ginger garlic paste and turmeric powder.

  • 02

    Saute and then add the mutton pieces with salt. Cook in the ghee for few minutes and then add water.

  • 03

    Pressure cook the mutton for 3-4 whistles. Strain the mutton pieces and keep aside. Do not throw away the broth.

  • 04

    Now dry roast all the masalas mentioned under the "Chettinad masala", along with chillies and then grind into smooth paste with little water.

  • 05

    Heat a heavy bottomed kadhai with the remaining amount of ghee, then add the curry leaves followed by the remaining ginger garlic paste.

  • 06

    Stir it for few minutes and then add the roasted masala paste. Stir for few minutes and then add the curd, salt and lemon juice while continuously stirring it.

  • 07

    Once the masala is cooked, it would leave oil on the sides, add the mutton broth into it and bring upto boil.

  • 08

    Then add the pressure cooked mutton and stir it. The gravy consistency depends on personal preference, you can either keep enough gravy or dry it up. Serve with hot rice.



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