Mouth-watering Manglorean Mutton Ghee Roast

Name: Mouth-watering Manglorean Mutton Ghee Roast
Total time: 2400 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 500 gms boneless mutton; 5-7 dried red chillies; 2 tbsp ghee; 1 tsp whole black pepper corns; 5-7 cloves garlic; 1 tsp coriander seeds; 1 tsp cumin seeds; 1 cup water; 1/2 tsp salt; 1/2 tsp turmeric powder; 1 small lemon sized jaggery; 1 tsp salt; 2.5 tbsp fresh curd; For the tadka:-; 1 dried red chilli; 1/2 tsp black pepper corns; Bunch curry leaves; 1 tsp oil

Supraja Nagarathinam @cook_13583444

Chennai, Tamil Nadu

#traditional
.
Ghee roast of chicken, prawns and mutton is a famous delicacy from Mangalore, Karnataka. It’s spice and sweet tasting & are great side dishes to biryani, parathas, dosa, idli or by themselves as starters. Do try this easy and delicious recipe!
Note: do not substitute the ghee used with oil (if you don’t mind the calories) because taste will not be great.
Happy Cooking! ❤️

Supraja Nagarathinam @cook_13583444

Saved

Ingredients

40 mins

2 servings

500 gmsboneless mutton
5-7dried red chillies
2 tbspghee
1 tspwhole black pepper corns
5-7 clovesgarlic
1 tspcoriander seeds
1 tspcumin seeds
1 cupwater
1/2 tsp salt
1/2 tspturmeric powder
1small lemon sized jaggery
1 tspsalt
2.5 tbspfresh curd
For the tadka:-
1dried red chilli
1/2 tsp black pepper corns
Bunchcurry leaves
1 tspoil

Saved

Steps

40 mins

1

In a nonstick pan, dry-roast dried red chillies until aromat. Do not burn. Make a coarse powder of the same.
2

In the same pan add ghee. Fry garlic cloves, coriander seeds, whole black pepper corns & cumin seeds for a few mins. Blend those with the dried red chilli powder into a coarse paste.
3

In a cooker, boil the mutton pieces for 2 whistles. Add salt to taste in the same cooker with water.
4

To the nonstick pan, add ghee and pour the paste made earlier. Fry for a few mins and then add turmeric powder to it.
5

Now add fresh curd. Mix well.
6

Add salt along with a small lemon sized jaggery piece. Dissolve jaggery well.
7

Add the boiled mutton into the masala paste. Mix and coat well. Cover and cook for 2 mins until mutton absorbs all the flavours well.
8

Make a tadka (tempering) of dried red chilli, a few black pepper corns and a bunch curry leaves. Fry until crisp. Add this tadka to the mutton mix well.
9

Keep frying until the rest of the masala is absorbed by the mutton and the whole thing becomes thick.
10

Serve hot with rice, rotis, dosa, idli etc or by itself as starters.
11

Ghee added here is necessary. Do not substitute with oil or else the taste will not be like the original mangalore mutton ghee roast.