Mutton ghee roast is a recipe from Mangalore where the spicy & freshly ground masala paste is roasted in ghee and then tossed with cooked mutton which imparts a rich delicious flavor of the spices to the meat. Using ghee really brings out all the flavors out.
Ingredients:
To cook mutton:
- Mutton - half kg
- Ginger garlic paste - 2 tsp
- Turmeric powder - 1 tsp
- Ghee - 2 tsp
- Salt to taste
- Dried red chilli - 4
- Kashmiri red chilli - 2 (optional)
- Coriander seeds - 2 tsp
- Cumin seeds - 2 tsp
- Fennel seeds - 1 tsp
- Fenugreek seeds - 1 tsp
- Pepper corns - 1 tsp
- Cloves - 3
- Cinnamon stick - 1"
- Garlic - 5-6 pods
- Ginger - 2" piece
- Star anise - 1
- Curry leaves - 10-12
- Ginger Garlic paste - 1 tsp
- Masala paste - 3-4
- Onion - 2 big (finely chopped)
- Yogurt - 2 tsp
- Ghee - 3 tsp
1. Heat ghee in a pressure cooker and add the turmeric powder to it and stir. Now add mutton chunks and ginger garlic paste to cook till the mutton changes color. Add salt and 2 cups of boiling water. Cover the cooker with the lid and cook on medium flame till 4 whistles. Switch off the flame and wait till the pressure drop to open the cooker. After opening the cooker, separate the mutton chunks from the broth. The mutton broth can be used for grinding the masala.
2. In a pan, melt some ghee and add the ground masala and also add yogurt to it and mix this well with ghee. Now add the broth which we have separated initially and mix well with the masalas. Add some salt if required. Need to cook this until the gravy thickens and reduces.
3. Now you can see the gravy is nice and thick, the ghee which we have added has oozed out and its time to add the cooked mutton pieces and mix well with the gravy. After mixing nicely cook this for another 5-10 minutes on medium flame. Finally add some curry leaves for garnishing and turn off the flame. Mutton ghee roast is ready to serve with hot steamed rice.
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