This month on Granny’s kitchen we’re exploring the cuisine of Mangalore. And what better than the much loved Mutton Ghee Roast that is probably every Mangalorean household’s favourite comfort food. We bring you this simple yet flavourful recipe that you could stir up this weekend since chicken isn’t exactly what we’re eating right now due to obvious reasons. Go ahead and note down this recipe and you can also share the pictures with us on our Instagram handle @ceiamag and we would love to share them with our followers.
Mangalorean Mutton Ghee Roast Recipe:
300 gms mutton
2 tbsp ghee
1 medium sized onion (finely chopped)
1 tsp ginger paste
1 tsp garlic paste
3/4 cup of water
Ingredients for Dry Roast:
3 red chillies
4 Kashmiri red chillies
1 1/2 tsp coriander seeds
3/4 tsp cumin seeds
1/2 tsp fennel seeds
a pinch of methi seeds(not more than 10 seeds)
1/2 inch cinnamon stick
1/3 star anise
Fore mostly, clean the mutton under running tap water ensuring they’re cleaned thoroughly.
In a pressure cooker add 2 tbsp of ghee on a medium flame and add finely chopped onions sautéing it for a minute or two and then add the ginger garlic paste till the raw smell vanishes.
Add the mutton and mix well.
Next, add salt and turmeric powder and sauté for about 5-6 mins.
Pour water and bring it to a boil, close the pressure cooker with the lid and let it have 2 whistles.
Turn off the flame and wait till all the pressure is released on its own.
Once you open the lid, check if the mutton pieces are perfectly cooked.
Strain the mutton and keep the broth separate for further use.
Preparation for the dry roasted spices:
In a pan, dry roast some coriander seeds, cumin seeds, fennel seeds, fenugreek seeds, cinnamon, cloves and star anise.
Then a few dry red chillies or green chillies and a few Kashmiri chillies as well and dry roast them too.
Ground them altogether to make a fine powder.
In a pan on medium flame, add 2 tbsp of ghee and the roasted powder, sautéing for a few seconds.
Add some ginger garlic paste and fry well.
Pour in the well-beaten curd mixing well for 30 seconds.
Add the mutton and cook well till it releases oil from the sides.
Pour in the mutton stock, covering with a lid on a low flame for the spices to get into the pieces.
When the mutton has soaked half of the stock, squeeze in some lemon juice and mix well.
Put it on medium to high heat till it turns a little drier.
Sprinkle a couple of curry leaves to the mutton ghee roast and when you achieve the right consistency of the gravy, turn off the heat.
Mangalore mutton ghee roast is ready to serve with dollops of ghee, lemon wedges and some onions.
By Aarti David