Mutton Ghee Roast
Mutton Ghee Roast

Hi, I’m Elise. Today, we’re going to make mutton ghee roast recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Mutton Ghee Roast Recipe

Mutton Ghee Roast is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Mutton Ghee Roast is something that I have loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can cook mutton ghee roast using 21 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Mutton Ghee Roast:

  1. Get 500-600 grams mutton with bones
  2. Take 2-3 tbsp ghee
  3. Make ready 1 onion, chopped
  4. Take to taste salt
  5. Prepare 1 tsp tamarind paste
  6. Take 1-2 sprig curry leaves
  7. Take 1-2 tbsp coriander leaves, chopped
  8. Prepare For Dry roast & grind :
  9. Make ready 1 tbsp coriander seeds
  10. Get 1 tsp. cumin seeds
  11. Get 1/2 tsp fenugreek seeds
  12. Make ready 1 tsp fennel seeds
  13. Make ready 1/2 tsp black peppercorns
  14. Make ready 3 whole red chilies
  15. Prepare 6-7 Kashmiri red chilies
  16. Prepare 1 cinnamon
  17. Take 3-4 cardamoms
  18. Prepare 6-7 cloves
  19. Take 1 star anise
  20. Take 1 ginger
  21. Get 3-4 garlic cloves

Steps to make Mutton Ghee Roast:

  1. Pressure cook the mutton in 1 cup water for 20-25 minutes on a low flame after the first whistle. Drain and keep aside.
  2. Dry roast all the ingredients mentioned. Cool them and grind along with tamarind paste and some stock into a fine paste. Keep aside.
  3. 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.
  4. Add the mutton and rest of the stock. Cover and simmer till dry.
  5. 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, pulao, idiyappam, dosa or plain roti..

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