Mutton Ghee Roast
Bone-in mutton slow-roasted in ghee with the same Byadagi-tamarind-garlic masala as the chicken version, requiring longer cooking until the meat falls from the bone and the masala clings dark and glossy. A Sunday and festive centrepiece in Bunt and Tulu households.
Cuisines
Mangalorean
Best for
Lunch
Dinner
Recipe
Prep: 30 min
Cook: 60 min
Total: 90 min
2-3 servings
Ingredients
| 500 grams | mutton, cut into pieces |
| 2 tablespoons | ghee |
| 1 tablespoon | yogurt |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | salt |
| 1 tablespoon | lemon juice |
| 1 tablespoon | jaggery |
| 10-12 | curry leaves |
| 2 tablespoons | coriander seeds |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | fennel seeds |
| 1 teaspoon | black peppercorns |
| 5-6 | dried red chilies |
| 1 inch | cinnamon stick |
| 3 | cloves |
| 3 pods | green cardamom |
| 1 tablespoon | tamarind pulp |
| 1 inch | ginger |
| 6 cloves | garlic |
Instructions
- 1 Marinate the mutton with yogurt, turmeric powder, salt, and lemon juice. Set aside for at least 30 minutes.
- 2 Dry roast the coriander seeds, cumin seeds, fennel seeds, black peppercorns, dried red chilies, cinnamon stick, cloves, and green cardamom until aromatic. Allow them to cool.
- 3 Grind the roasted spices along with ginger, garlic, and tamarind pulp into a smooth paste using a little water.
- 4 Heat ghee in a pan and add the marinated mutton. Cook on medium heat until the mutton is browned.
- 5 Add the ground spice paste to the mutton and mix well. Cook for another 5-7 minutes until the raw smell of the spices disappears.
- 6 Add jaggery and curry leaves, then mix everything well. Cover and cook on low heat until the mutton is tender and the ghee separates from the masala.
- 7 Adjust salt if necessary and serve hot.
Tips
For a richer flavor, let the mutton marinate overnight in the refrigerator.