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Sunday, 23 April 2017

Mutton Ghee Roast - Mangalorean Style


          This is a very delicious local Mangalorean delicacy. It is very spicy and full of flavour coming from the ghee and a medley of various spices. There are many versions to this amazing dish and any which way it is prepared it simply tastes awesome. 

          It can be relished as a side dish with plain steamed rice, plain biryani, jeera rice, pulao, naan, tandoori roti, kulcha, appam, idiyappam, dosa or just plain roti. This is a sure hit at parties and during special occasions. So do give it a try by checking for a step by step method with pictures to prepare it. 








  • 500-600 gms. mutton with bones
  • 2-3 tbsp. ghee
  • 1 onion, chopped
  • salt to taste
  • 1 tsp. tamarind paste
  • 1-2 sprig curry leaves
  • 1-2 tbsp. coriander leaves, chopped

Dry roast & grind - 

  • 1 tbsp. coriander seeds
  • 1 tsp. cumin seeds
  • 1/2 tsp. fenugreek seeds
  • 1 tsp. fennel seeds
  • 1/2 tsp. black peppercorns
  • 3 whole red chilies
  • 6-7 Kashmiri red chilies
  • 1"cinnamon
  • 3-4 cardamoms
  • 6-7 cloves
  • 1 star anise
  • 1" ginger
  • 3-4 garlic cloves





           Pressure cook the mutton in 1 cup water for 20-25 minutes on a low flame after the first whistle. Drain and keep aside.

          Dry roast all the ingredients mentioned. Cool them and grind along with tamarind paste and some stock into a fine paste. Keep aside.

          Heat ghee in a pan and saute the onions till light brown. Add the ground paste, salt, some of the stock and curry leaves. 

          Mix well and cover. Simmer for 1-2 minutes or till the oil separates. Add the mutton and rest of the stock. Cover and simmer till dry.

          When done, switch off the flame and add the coriander leaves. Serve on a bed of plain steamed rice. 

          They can also be relished with plain biryani, jeera rice, pulao, naan, tandoori roti, kulcha, appam, idiyappam, dosa or just plain roti.

          



                               Dry roast ginger, garlic, red chilies, Kashmiri red chilies,



                  coriander seeds, cumin seeds, fenugreek seeds, fennel seeds, cinnamon, cloves,                               cardamoms, star anise & pepper.



                 Cool them and grind along with tamarind paste and some stock into a fine paste.
                 


                               Heat ghee in a pan and saute the onions till light brown. 



                               Add the ground paste, 



                 salt, some of the stock and curry leaves. Mix well and cover. Simmer for 1-2 
                 minutes or till the oil separates. 



                               Add the mutton and 



                               rest of the stock. Cover and simmer till dry.



                            When done, switch off the flame and add the coriander leaves. 



                 Serve on a bed of plain steamed rice. They can also be relished with plain biryani,
                 jeera rice, pulao, naan, tandoori roti, kulcha, appam, idiyappam, dosa or plain roti.











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