Meal Prep · Indian
Mutton Ghee Roast
Experience the rich, spicy, and tangy flavors of this classic South Indian delicacy, slow-cooked in aromatic ghee.
Ingredients
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Step-by-step- Wash the mutton pieces thoroughly and pat dry. Marinate with ginger-garlic paste, yogurt, lemon juice, and salt. Let it rest for at least 30 minutes, or preferably 2-3 hours in the refrigerator.
- For the roast masala, dry roast all the whole spices (dry red chillies, coriander seeds, cumin seeds, fenugreek seeds, peppercorns, cloves, cinnamon, cardamom) on a low flame until fragrant. Be careful not to burn them.
- Once cooled, grind the roasted spices into a fine powder. Add the tamarind pulp and 1/4 cup water, then grind again to a smooth paste. Adjust water as needed to get a thick, spreadable paste.
- Heat 1/4 cup ghee in a heavy-bottomed pan or pressure cooker over medium heat. Add the marinated mutton and sear for 5-7 minutes until browned on all sides.
- Add the prepared roast masala paste to the mutton and mix well. Cook for 10-15 minutes, stirring occasionally, until the raw smell of the masala disappears and the ghee starts to separate.
- If using a pressure cooker, add 1/2 cup water (or skip if the mutton releases enough moisture) and pressure cook for 4-5 whistles or until the mutton is tender. If using a pan, add 1 cup water, cover, and simmer on low heat for 1 to 1.5 hours, or until the mutton is fork-tender, adding more water if needed.
- Once the mutton is cooked and tender, uncover (if pressure cooked, release pressure naturally). Increase the heat to medium-high and cook until all the excess liquid evaporates and the masala clings well to the mutton, stirring frequently. This step is crucial for the ‘roast’ texture.
- Add the remaining 1/4 cup ghee and continue to roast on medium heat for another 10-15 minutes, stirring constantly, until the mutton pieces are well coated, slightly browned, and the ghee separates beautifully. Taste and adjust salt if necessary.
- Serve hot with Neer Dosa, Appam, steamed rice, or parathas.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 550 kcal |
| Protein | 45 g |
| Fat | 38 g |
| Carbohydrates | 15 g |
| Fiber | 4 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Mutton Ghee Roast in an airtight container in the refrigerator. Ensure it cools completely before storing.
Freezer Up to 3 months
For longer storage, transfer cooled Mutton Ghee Roast to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop over medium-low heat, stirring occasionally, until thoroughly heated through. A splash of water or ghee can be added to prevent drying. Alternatively, microwave in short bursts, stirring in between.
Chef’s Corner
- For authentic flavor, use fresh, good quality ghee. The amount of ghee might seem generous, but it’s essential for the richness and ‘roast’ texture of the dish.
- Adjust the spice level by varying the number and type of dry red chillies. Byadgi chillies give a beautiful color without excessive heat, while Guntur or Kashmiri chillies add more spice.
- Don’t rush the final roasting step. This is where the flavors deepen and the mutton gets its signature Ghee Roast texture. Stirring constantly prevents burning and ensures even roasting.
