Name: Mutton Ghee Roast
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 kg mutton (cut into small pieces); 3 tbsp ginger garlic paste; 1 tsp salt; ½ tsp turmeric powder; 2 tbsp ghee (clarified butter); ½ cup water; 6 pieces dry red chilies (whole); 2 tsp fennel seeds (saunf); 2 tbsp coriander seeds (dhania); 2 tsp cumin seeds (jeera); 1 tbsp black peppercorns (kali mirch); ¼ tsp fenugreek seeds (methi); 1 piece cinnamon stick (dalchini, 1 inch in size); 1 piece star anise (badiyan ke phool); 6 pieces cloves (laung); 1 piece onion (medium size, diced roughly); 6 pieces garlic (peeled, whole); 1 piece ginger (1 inch in size, diced roughly); 1 tbsp lemon juice; 1 tbsp Kashmiri red chili powder; 4 tbsp curd; 4 tbsp ghee; 5 tbsp water; Salt to taste; ½ tsp sugar (optional); 20 pieces curry leaves

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Mutton ghee roast combines small tender pieces of mutton cooked in ghee or clarified butter along with a masala paste prepared with red chilies, fennel seeds, coriander seeds, cumin seeds, curd and a variety of other spices. The mutton is first marinated with ginger-garlic, turmeric and salt, boiled up to 90% and then slow cooked to perfection to achieve a creamy and aromatic texture. Go through my easy recipe to learn the steps to make mutton ghee roast at home.

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KEY TAKEAWAYS

Mutton ghee roast is a popular spicy delicacy loved across India for its rich flavors.
Serve it with hot steamed rice, roti, or parathas for a complete meal.

Mutton ghee roast has a fiery, aromatic, and melt-in-the-mouth taste that lingers.
Other similar recipes are mutton bhuna, chettinad mutton curry, and dry mutton.

The Ingredients:

To marinate the mutton:

1 kg mutton (cut into small pieces)
3 tbsp ginger garlic paste
1 tsp salt
½ tsp turmeric powder

To boil the mutton:

2 tbsp ghee (clarified butter)
½ cup water

To make the masala paste:

6 pieces dry red chilies (whole)
2 tsp fennel seeds (saunf)
2 tbsp coriander seeds (dhania)
2 tsp cumin seeds (jeera)
1 tbsp black peppercorns (kali mirch)
¼ tsp fenugreek seeds (methi)
1 piece cinnamon stick (dalchini, 1 inch in size)
1 piece star anise (badiyan ke phool)
6 pieces cloves (laung)
1 piece onion (medium size, diced roughly)
6 pieces garlic (peeled, whole)
1 piece ginger (1 inch in size, diced roughly)
1 tbsp lemon juice
1 tbsp Kashmiri red chili powder
4 tbsp curd

To roast the mutton:

4 tbsp ghee
5 tbsp water
Salt to taste
½ tsp sugar (optional)
20 pieces curry leaves

I learned this recipe from my cousin. One lazy afternoon during a telephonic conversation she brought up this recipe that her kids love especially with roti or bread. I was very intrigued because both my sons complain about the normal food they usually have at home and I wanted to surprise them with it. So, I wanted the recipe and she happily narrated it to me. I jotted down every little detail that she mentioned in my kitchen notebook.

Then, one day, I remembered the conversation while I was speculating what to do with the thawed mutton in front of me. So, I gathered courage and gave it a shot. It worked out well as I followed every step carefully. My husband praised my effort and the flavor of the dish, and the boys did not say anything else other than “Can I have a bit more of mutton?” That was enough to lift my confidence and happiness.

How to Make Mutton Ghee Roast? (Step by Step Guide with Images)

Step 1: Take 1 kg of mutton (cut into small pieces) and marinate it with 3 tbsp of ginger garlic paste, 1 tsp of salt, and ½ tsp of turmeric powder. Keep it aside for about 15 minutes.

Step 2: Heat 2 tbsp ghee or clarified butter in a pressure cooker. When it melts, put in the marinated mutton and cook for about 5 minutes over a high-medium flame, stirring continuously. When it changes color slightly, add ½ cup of water. Cover the pressure cooker with its lid and cook for up to 4 to 5 whistles.

Step 3: Dry roast 6 pieces of dry red chilies (whole), 2 tsp of fennel seeds (saunf), 2 tbsp of coriander seeds (dhania), 2 tsp of cumin seeds (jeera), 1 tbsp of black peppercorns (kali mirch), ¼ tsp of fenugreek seeds (methi), 1 piece of cinnamon stick (dalchini, 1 inch in size), one star anise (badiyan ke phool), and 6 pieces of cloves (laung) until they change their color slightly. Remove them and let them cool down.

Step 4: Transfer the cool roasted spices to a mixie jar along with 1 piece of onion (medium size, diced roughly), 6 pieces of garlic (peeled, whole), 1 piece of ginger (1 inch in size, diced roughly), 1 tbsp of lemon juice, 1 tbsp of Kashmiri red chili powder, and 4 tbsp of curd, and blend them all to make a coarse paste.

Step 5: Heat 4 tbsp of ghee in a kadai and fry the masala paste for a minute, stirring continuously. Add 5 tbsp water and cook for 7 to 8 minutes over a medium flame until the ghee separates and the color changes to light brown.

Step 6: Add the mutton along with the water. Mix well and cook over a high flame, stirring occasionally, until the gravy thickens and dries up. Check the consistency of the gravy.

Step 7: Add salt to taste, 20 pieces of curry leaves, and ½ tsp of sugar (optional). Mix well. Cover and cook over a low flame for about 10 minutes more until the mutton is tender. Check the final doneness. Switch off the flame.