| Prep Time | 15 minutes |
| Cook Time | 55 minutes |
| Servings |
people
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Ingredients
- 1 kg mutton
- 2 tbsp ghee
- 1 small chopped onion
- 1 tbsp salt
- 1 tsp turmeric powder
- 1 tbsp Ginger Paste
- 2 tbsp Garlic paste
- 1 tsp chilli powder
- 1 tsp Cumin seeds
- 1 tbsp Coriander Seeds
- ½ tsp Mustard Seeds
- ½ tsp fennel seeds
- 4-5 cloves
- 1 cinnamon stick
- 1 bay leaf
- 4-5 Kashmiri chilli
- 10 black peppercorns
Ingredients
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Instructions
- In a cooker, heat ghee and add turmeric powder. Stir well and add mutton, ginger-garlic paste and cook until mutton turns brownish.
- Add salt and 2 cups of water and pressure cook for up to 4 whistles on medium flame. Rest the cooker for a few minutes and then release the pressure. Remove the mutton chunks from the broth.
- In a pan, dry roast red chilli, coriander seeds, cumin, fennel seeds, mustard, cloves and cinnamon for about 2-3 minutes. Grind the roasted spices to make a coarse powder. Add onion and garlic and grind them with the spices.
- In a pan, heat ghee and add mutton chunks along with the ground paste and combine thoroughly. Roast on a low flame for about 7-8 minutes.
- Serve hot with parantha or dosa.
Recipe Notes
Recipe Tip You can also add a tablespoon of tamarind while grinding the masala paste. Share your version of this recipe This was our variation of mutton roast with a touch of southern regions of India. How do you make mutton roast at home? Do share your version of the recipe with us. Frequently Asked Questions Can I store the masala paste? Yes. You can store the masala paste in an air-tight container, but add the onions, tamarind and garlic only before cooking. What can I substitute ghee with for this recipe? Ghee is an important ingredient for this recipe. However, if you don't want the aroma to be very strong, you can use only a tablespoon of ghee.