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Mutton Ghee Roast (Traditional Mangalorean Delicacy)

Mutton Ghee Roast (Traditional Mangalorean Delicacy)

Cooking Time

Preparation Time : 5

Cook Time : 40

Total Time : 45

Ingredients

Serves 4

  • 500-600 gms. mutton with bones

  • 2-3 tbsp. ghee

  • 1 onion, chopped

  • 1 tsp. salt or to taste

  • 1 tsp. tamarind paste

  • 1-2 sprig curry leaves

  • 1-2 tbsp. coriander leaves, chopped

  • 1 tbsp. coriander seeds - to dry roast & grind

  • 1 tsp. cumin seeds

  • 1/2 tsp. fenugreek seeds

  • 1 tsp. fennel seeds

  • 1/2 tsp. black peppercorns

  • 3 whole red chilies

  • 6-7 Kashmiri red chilies

  • 1

  • 2-3 green cardamoms

  • 4-5 cloves

  • 1 star anise

  • 1

  • 3-4 garlic cloves

Directions

  • 01

    Pressure cook the mutton in 1 cup water for 20-25 minutes on a low flame after the first whistle. Drain and keep aside.

  • 02

    Dry roast all the ingredients from coriander seeds to garlic cloves. Cool them and grind along with tamarind paste and some stock into a fine paste. Keep aside.

  • 03

    Heat ghee in a pan and saute the onions till light brown. Add the ground paste, salt, some of the stock and curry leaves.

  • 04

    Mix well and cover. Simmer for 1-2 minutes or till the oil separates. Add the mutton and rest of the stock. Cover and simmer till dry.

  • 05

    When done, switch off the flame and add the coriander leaves. Serve on a bed of plain steamed rice.

  • 06

    They can also be relished with plain biryani, jeera rice, pulao, naan, tandoori roti, kulcha, appam, idiyappam, dosa or just plain roti.

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