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Sunday, 23 April 2017

Mutton Ghee Roast - Mangalorean Style


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

          This mutton curry can be relished as a side dish with plain steamed rice, plain biryani, 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 pictorial recipe to prepare it. 








  • 600 gms. mutton with bones
  • 1 tsp. ginger-garlic paste
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 3 tbsp. ghee
  • 1" ginger
  • 3-4 garlic cloves
  • 1 small onion (opt)
  • 1 tsp. tamarind paste
  • 1/2 cup beaten yoghurt
  • 1-2 sprigs 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








           Marinate the mutton with salt, turmeric powder and ginger-garlic paste for 2-3 hours. 

          Heat 1 tbsp. ghee in a pan. Saute the marinated mutton for 4-5 minutes or till the moisture evaporates. 

         Pressure cook the mutton in 1 cup water for 15-20 minutes on a low flame after the first whistle. Keep aside.

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

          Heat remaining ghee and saute the ground paste. Simmer till the oil separates. Add the yoghurt and continue to stir for a minute. 

          Now add the cooked mutton along with the stock and curry leaves. Simmer till the mutton is nicely coated with the masala.

          When done, switch off the flame. Garnish with coriander leaves and serve with plain steamed rice. plain biryani, pulao, naan, tandoori roti, kulcha, appam, idiyappam, dosa or just plain roti.

          
                             

                      Marinate the mutton with salt, turmeric powder & ginger-garlic paste for
                      2-3 hours. 



                      Dry roast all the ingredients mentioned. Cool & grind along with tamarind 
                      paste, ginger, onion, garlic & some stock into a fine paste. Keep aside.



                      Heat 1 tbsp. ghee in a pan. Saute the marinated mutton for 4-5 minutes 
                      or till the moisture evaporates. 



                      Pressure cook the mutton in 1 cup water for 15-20 minutes on a low flame 
                      after the first whistle. Keep aside.



                      The cooked mutton.



                      Heat remaining ghee & saute the ground paste. Simmer till the oil separates. 



                      Add the yoghurt and continue to stir for a minute. 



                      Now add the cooked mutton along with the stock & curry leaves. Simmer
                      till the mutton is nicely coated with the masala.



                      Garnish with coriander leaves & serve with plain steamed rice. plain biryani,
                      pulao, naan, tandoori roti, kulcha, appam, idiyappam, dosa or just plain roti.










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