Mutton Ghee Roast


Mutton Ghee Roast (Kundapur style)

Mutton Ghee Roast

  • Servings: 6-8
  • Difficulty: Average
  • Print

(I have cooked 2 kgs mutton so quantity seems is more in the pictures)

Ingredients

  • 1 kg. Mutton
  • 2 tsp.Kashmiri chilli powder (Kashmiri Lal will give you a deeper color)
  • 4 tbsp. yogurt
  • 2 tsp. tamarind paste
  • Salt to taste
  • 2 large onions (4 tbsp.) brown (fried) onion paste*
  • 1 tbsp. yogurt for brown onion paste
  • 8 garlic cloves, chopped
  • 2 tbsp. coconut oil
  • 4 tbsp. ghee
  • 1 or 2 sprigs curry leaves
  • 2 tbsp. Lemon juice
  • 1 tsp. Jaggery or sugar

To make Kundapur masala

Roast and grind to a paste

  1. 6 to 8 Kashmiri chillies
  2. 1 tbsp. coriander seeds
  3. 1 tsp. cumin seeds
  4. ½ tsp. fenugreek seeds
  5. ½ tsp. pepper corns
  6. 3 cloves
  7. 1” pc. cinnamon
  8. 6 flakes garlic
  9. Grind above with 1″ pc. ginger
  10. OR use 3 to 4 tbsp. ready Kundapur masala instead of above

The chillies can be adjusted to your spice level.  The above will give you a medium spicy dish.  Add more red chillies if you prefer it more spicy.

Method

  1. Dry roast the spices from Kashmiri chillies to ginger, cool and grind to a paste. Your ‘Kundapur masala’ is ready.
  2. To make fried onion paste* Slice the onions and fry in oil till dark brown, cool and grind to a paste adding a tbsp of yogurt or water.
  3. Clean, cut and wash the mutton.  Drain out all the water. 
  4. Combine tamarind paste, yogurt, salt and Kundapur masala and apply to the mutton and mix well.  Marinate for atleast 30 minutes. 
  5. Take a pan, add 2 tbsp. of coconut oil, and fry the chopped garlic for a minute. 
  6. Add the brown onion paste and sauté for a minute. 
  7. Add the mutton with the marinade and stir fry on high flame till the mutton changes colour. 
  8. Add a cup of water and bring to a boil. Cook on high for 15 minutes, stirring at intervals so it does not stick to the bottom of the pan.
  9. Reduce flame, and let the mutton cook on medium till done, while stirring from time to time.  The masala should be thick and dry. 
  10. When oil starts leaving, add the ghee and curry leaves and sauté for 10 minutes. 
  11. Add the jaggery and mix well, when fully dissolved add the lemon juice, to balance the flavors. 
  12. Serve hot with a green salad, onion and lemon wedges, with appams, set dosa or panpole.

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