Mutton curry in a dark clay pot with curry leaves, a star anise and green chillies on a wooden table

RecipeMangaloreanSpicy

Mutton Ghee Roast Recipe, Mangalorean Style

Name: Mutton Ghee Roast Recipe, Mangalorean Style
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 3 servings
Cuisine: Mangalorean
Ingredients: 450 g Mutton curry cut, bone-in; 8 Dried Kashmiri chillies; 1 tbsp Coriander seeds; 1 tsp Cumin seeds; 1 tsp Peppercorns; ½ tsp Fenugreek seeds; 6 cloves Garlic; 1 tbsp Tamarind pulp; 1 tbsp Vinegar; 4 tbsp Ghee; 1 sprig Curry leaves; ½ tsp Turmeric; 1 tsp Jaggery; Salt (to taste); 200 ml Water

Mutton cooked in a red Mangalorean masala of dried red chillies, tamarind and spices, finished with plenty of ghee until glossy and nearly dry.

Total time

1 h 20 m

25 m hands-on

Serves

generously

Difficulty

Medium

roast and grind

Ghee roast

Red chilli

key detail

Raw materials

The Meatigo product this recipe is built on. Everything else is pantry.

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Method

5 steps. Read it through before you start.

01
Grind
Roast the chillies, coriander, cumin, pepper and fenugreek until fragrant. Grind with the garlic, tamarind and vinegar to a smooth paste.
02
Marinate
Rub the paste and turmeric over the mutton. Rest 30 minutes.
03
Cook
Heat 2 tbsp ghee, add curry leaves and the mutton. Fry 10 minutes. Add water and salt.
04
Pressure cook
Cook for 6 to 7 whistles. Let the pressure drop.
05
Roast
Uncover and cook on high until the gravy clings. Add jaggery and the remaining ghee. Stir until glossy.

Questions

Is it very spicy?+

The chillies are mild but plentiful. Use fewer for less heat.

Why so much ghee?+

It carries the chilli flavour and gives the roast its shine.

Can I use boneless?+

Yes. Cook for 3 to 4 whistles.

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