Tuesday 9 June 2020

Mutton Ghee Roast Recipe/Mangalore Special Mutton Ghee Roast/How to make Mutton Ghee Roast with step by step photos Video

Mutton Ghee Roast is a special delicacy of Mangalore. The mutton is cooked with perfect blend of fresh ground spices, along with ghee which makes this dish aromatic and loaded with flavour. This mutton ghee roast will melt in your mouth. Do try out this Mutton Ghee Roast and post your comments here. Do check out the short video on How to make Mutton Ghee Roast. Please like, share and subscribe to our new You Tube Channel Priyas Virundhu -https://www.youtube.com/channel/UCTsVaemF70ifZPLfgtEvMjg .  Also check out Chicken Ghee Roast which I have posted earlier. You can serve this Mutton Ghee Roast with Milagai Killi Potta Sambar, white rice, or with roits/chapatis.

Here’s how to make Mutton Ghee Roast Recipe with step by step photos and Video...

Mutton/Goat Meat
500 gms
Ginger & Garlic Paste
1 tbsp
Turmeric Powder
½ tsp+ ½ tsp
As needed
2 tbsp

For Roasting & Grinding
Dry Red Chillies
Coriander Seeds/Dhaniya
2 tsp
Cinnamon Sticks/Pattai
2” stick
Fennel Seeds/Sombu
2 tsp
Fenugreek Seeds/Vendhayam
¼ tsp
Mustard Seeds/Kadugu
½ tsp
Black Pepper/Milagu
1.5 tsp
Cumin Seeds/Jeeragam
1 tsp
1 chopped
Tamarind Extract
1 tbsp

For Gravy
1 tbsp
Curry Leaves/Karuvepillai
Ginger & Garlic Paste
2 tsp
Lemon Juice
1 tsp
Cilantro/Coriander Leaves
1-2 tbsp for Garnishing
Preparation Time: 15 minutes                       Recipe Category: Main Course/Side Dish
Cooking Time: 45 minutes                             Recipe Cuisine:Mangalore, Indian
Author: Priya Anandakumar

Here's a short video of how to make Mutton Ghee Roast

Meanwhile do not forget to checkout Mutton Recipes, Chicken Recipes, Fish Recipes here.

Roasting and Grinding –For Masala
Heat a pan/kadai, add dry red chillies, coriander and seeds and saute for about 30-40seconds.

Then add fennel seeds, cinnamon, cloves, black pepper, cumin seeds, fenugreek seeds, mustard seeds to the pan.

Fry everything really well for about 2-3 minutes on low medium flame or until nice aroma arises.

Let it cool down, add everything to the mixer and grind it to powder.

Now add chopped onions, 1 tbsp of tamarind extract and grind everything to fine paste. If needed add very little water when grinding.

Masala is ready for the ghee roast.

Cooking the Mutton in Ghee
Clean and wash the mutton thoroughly with water 2-3 times. Finally add ½ tsp of turmeric powder, water, wash and drain the water.

Heat 2 tbsp of ghee in a pressure cooker, add the washed mutton to it.

Add ½ tsp of turmeric powder, salt, ginger garlic paste and saute well until the color of the mutton changes.

Add 1 cup of water, close the lid and pressure cook for about 3 whistles.

Wait for the steam to release all by itself, open the pressure cooker, separate the broth and mutton and keep it aside.

To Make the Gravy
Heat 1 tbsp of ghee is a kadai, add curry leaves and fry for 20-30 seconds.

Add the ground masala paste, ginger garlic paste, little salt and mix everything really well. Cook until the ghee separates on the sides of the kadai.

Now add the cooked mutton broth and boil really well until it reduces to very thick gravy.

At this stage add the cooked mutton and mix well. Cook until all the water evaporates and desired consistency is reached.

The ghee will start to separate out, at this stage switch off the stove.

Flavourful, finger licking muttong ghee roast is ready to be enjoyed. Serve it hot with steam cooked Milagai Killi Potta Sambar, white rice, or with roits/chapatis..

Thank you all for visiting my space, please come back again for more mouth-watering and irresistible Mutton Recipes from my kitchen.

If you find this post really interesting, it weill really be nice if you can share it with your facebook friends or twitter friends or pin it today. I will be very happy if you like, share and subscribe to Priya’s Virundhu youtube channel at https://www.youtube.com/channel/UCTsVaemF70ifZPLfgtEvMjg. All of this means a lot to me and a great encouragement as well.

Have a great day and enjoy.

Until then I am signing off…

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