Mangalorean style mutton ghee roast recipe step by step with pictures. This recipe is a popular side dish of mutton, cooked in clarified butter or ghee and other aromatic spices, a part of Karnataka cuisine. As we can easily imagine what would be the main ingredients of this mangalorean style ghee roast recipe by its name and that is simply, mutton and ghee or clarified butter. When mutton is spiced up with local Mangalore spices and roasted in ghee with common Indian masala paste, sprinkle with some curry leaves and lastly, curd and lemon or curd or tamarind lifts up its taste by their tanginess is identified as mutton ghee roast.
In any Mangalorean style ghee roast recipe, common Mangalore spices have to be roasted and ground, tanginess comes from curd, lemon or tamarind and the perfect blend of ghee and curry leaves make it flavourful.
Here I used my tricks to make this mutton roast so quickly. Firstly I saute the mutton pieces in ghee with onion, garlic, salt, and turmeric powder and then pressure cook it to make it tender and to reduce the raw smell of mutton. And later, I used the mutton stock for making the gravy with all roasted spices and then added mutton to infuse it with the masalas and mutton stocks.
In Karnataka’s ghee roast recipe, goat meat is generally used means low-fat mutton and basically, people from Karnataka prepare it with boneless pieces. And small to medium chunks of mutton are normally served in most of the restaurants of south India. Though I use mutton with fat in this mutton roast and don’t use tamarind as it makes the recipe too tangy, though I used medium chunks of mutton for this mutton recipe.
As the ghee roast concept was first invented in Kundapur, a coastal town of Karnataka but this mutton recipe is recognized as a part of Mangalorean cuisine as it got its fame from Mangalore, a neighborhood district of Kundapur region. Kundapur chicken ghee roast is much popular than this mutton roast but I’m sure this Mangalore style ghee roast is popular among all the mutton lovers from Karnataka.
You must imagine how spicy is this mutton recipe. If you are not a mutton lover or little conscious about consuming ghee and stay away of spicy treats, then I must say sorry as this mutton recipe is not for you.
I have heard it from many people to use Guntur chillies in this Mangalore style ghee roast recipe. But I’m really confused over using of Guntur chilli as it originally comes from Guntur, a district of Andhra Pradesh. As per my knowledge, for making any authentic recipe, people generally use their own local spices if it’s not later modified according to their choice. So here, I use normal chilies, not the Guntur chili. But if your requirement is to make it a little hot then you can use that Guntur one.
I’m really familiar with south Indian delicacies for being a citizen of Bangalore for more than ten years. And as a non-vegetarian, among all South Indian mutton recipes, this mangalore style mutton ghee roast is one of the favourite recipe to me and my family. This Mangalore style mutton recipe is actually a side dish wonderfully goes with dosa, appam or chapati but you can enjoy this as a dry starter too.
Try this mutton recipe at home and don’t forget to let me know did you really enjoy this recipe or not by leaving a comment in the comment section below.
You can try my Mangalore style prawn ghee roast recipe too.
Mangalorean style mutton ghee roast recipe
Prep time: 5 mins
Cook time: 35 mins
Served in: 40 mins
For boiling the mutton
- 300 gms mutton
- 2 tbsp ghee
- 1 medium sized onion (finely chopped)
- 1 tsp ginger paste
- 1 tsp garlic paste
- turmeric powder
- 3/4 cup of water
For dry roasted spices
- 3 normal 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)
- 5-6 peppercorn
- 1/2 inch cinnamon stick
- 2-3 cloves
- 1/3 star anise
For roasting the mutton in masala
- 2 tbsp ghee
- ground dry roasted spices(mentioned above)
- 1/4 tsp ginger paste
- 1 tsp garlic paste
- 2 tbsp Curd
- 1 1/2 tbsp lemon juice
- a handful of curry leaves for garnishing
How to make mangalorean style mutton ghee roast recipe step by step with pictures
How to boil the mutton for this recipe
- First, clean the mutton pieces and wash it, squeeze the pieces to remove the excess water.
- Now take a pressure cooker and place it on medium heat. let it be hot.
- Once it gets hot, add 2 tbsp ghee to it. Let it melts down.
- Then add finely chopped onion to the ghee. And saute it for 1 to 2 mins.
- Next, add ginger-garlic paste to it. Saute for 1 more min.
- Then add mutton to it and mix it well.
- Next, add salt and turmeric powder to it. Saute it for 5-6 mins.
- Then add water to it and bring the mutton to boil.
- when water will start to boil, then close the lid of the pressure cooker. let the mutton boil in the pressure cooker.
- Now, wait for 2 whistles on medium flame. After 2 whistles turn off the heat.
- And wait till the pressure cooker release its pressure automatically.
- Then first check the mutton pieces are perfectly cooked or not.
- Lets take a strainer and strain the mutton stock through it. And then mutton will be on the strainer with boiled onion and ginger-garlic paste.
- Now separate the mutton pieces from mutton stock. Keep both for further use.
Preparation of the dry roasted spices powder
- Take a pan, add whole coriander seeds, cumin seeds, fennel seeds, fenugreek seeds, cinnamon, cloves and star anise.
- Dry roast the spices till the aroma of roasted spices comes. Keep it in a grinder.
- Then take the normal chillies and kashmiri chillies, tear it into pieces and roast it perfectly.
- When the chillies roast from both sides, then put it into grinder or blender jar.
- Ground it to make a fine powder of roasted spices.
How to make mangalorean style mutton ghee roast
- Take a pan on medium flame, let it be hot.
- Then add 2 tbsp of ghee, once the ghee is hot, add the powdered roasted spices to it.
- saute it for 4-5 secs, then add ginger garlic paste to it.
- Then add well-beaten curd to it and mix it well. Saute it for 30 secs.
- Now add the mutton to it and mix it well, cook it nicely till it releases oil from its side.
- Then add mutton stock to it and mix it well.
- Now cover a lid, slow the flame of your oven and cook it for a couple of minutes as the spices get into the mutton pieces.
- When the mutton soaked half of its stock then add lemon juice to it and mix it well.
- Now raise the flame to medium-high and let it be little more dry.
- Just after 2 mins, add curry leaves to it and give it a good stir. Cook it for 2- 3 more mins.
- When you get the right consistency of this gravy as shown in the pic below, then turn off the heat.
- Serve this ghee roast hot with the wedges of lemon and some onion slices and enjoy it as a wonderful starter or as a side dish recipe with neer dosa or rice.
- Pressure cooker from different brand takes different time to cook the mutton perfectly.
- Here I’ve described 2 whistles on medium flame to perfectly cook the mutton as per my pressure cooker does.
- Curd should be well beaten before adding to the gravy of this mutton recipe. Otherwise, it won’t get that smooth texture.