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Mutton Pot Roast

Mutton Pot Roast

Cooking Time

Preparation Time : 10

Cook Time : 40

Total Time : 50


Serves 4

  • Mutton Boneless 500 gms

  • Mutton Bones 10-12 nos

  • Ginger Garlic Paste 2 tsp

  • Worcestershire sauce/vinegar 1 tsp

  • White Pepper Powder 1/2 tsp

  • Garlic Cloves,crushed 5 nos

  • ginger 1 inch

  • Whole Garam Masala 1 tsp

  • Bay Leaf 2 nos

  • Black Pepper Corns 4-5 nos

  • Ghee 6 tsp

  • Onion,big,sliced 1 nos

  • Atta 2 tsp

  • Sugar 1/4 tsp


  • 01

    Get mutton cut into large boneless pieces -- one-portion size steaks.

  • 02

    Get some bones for a stock.

  • 03

    Flatten the meat pieces a little with a meat mallet, breaking the fibres.

  • 04

    Marinate mutton with some ginger-garlic paste, a dash of Worcestershire sauce/vinegar and some white pepper. Everything with a very light hand.

  • 05

    Make a stock with the bones along with some crushed garlic, a piece of ginger, whole garam masala, bay leaf and a few peppercorns.

  • 06

    Strain stock and keep.

  • 07

    Heat ghee and fry finely sliced onions – a generous amount – golden and crisp and keep aside.

  • 08

    Mix some salt and freshly ground pepper in some flour and dust the mutton pieces

  • 09

    Now fry each piece in ghee on slow fire, pressing down on the pieces with a flat spoon, till pieces are nice and brown and crisp and done.

  • 10

    In fresh ghee make a roux with some flour and pepper seasoning and add half the fried onions and the stock.

  • 11

    Let it cook a little.

  • 12

    Add the meat pieces and then let the gravy thicken to desired consistency. Add sugar.

  • 13

    Take off fire with the rest of the fried onions and some fresh black pepper.



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