Ghee Masala Mutton Roast Recipe

When it’s festive season among Indians in Malaysia, a mutton dish is always a must. Don’t you agree? I certainly do! Mutton dishes, especially during Deepavali, are something I eagerly anticipate. What I love most is that mutton dishes can be made a day ahead, allowing the spices and flavors to really soak into the meat. When reheated, the gravy thickens, transforming into a rich, vibrant sauce that coats tender mutton pieces in all their glory (AUTHENTIC INDIAN MASALA CHICKEN CURRIES). 

Today, I’m not just sharing any ordinary mutton recipe. This is something truly special: Ghee Masala Mutton Roast, or Mutton Ghee Roast. Originating from Mangalore, this dish has many variations, but this is Ms. Nava's Zen Cuisine version - rich, bold, and absolutely mouthwatering (HYDERABADI VEGETABLE BIRYANI). It’s indulgent, yes, but as with all guilty pleasures, it’s important to enjoy it mindfully. Savor each bite, but don’t forget to balance it out with your Zen Yoga practice.

 

Ghee Masala Mutton Roast (Mutton Ghee Roast)

For the Mutton

1/2 kg mutton (preferably with bones), cut into bite-sized pieces

Pressure cook with:

1/2 tbsp ginger paste

1/2 tbsp garlic paste

1/2 tbsp turmeric powder

Some water

Once cooked, separate the mutton from the cooking liquid and set aside.

For the Masala Paste

1 tbsp chili powder (adjust to your spice tolerance)

1 tsp coriander powder

1 tsp fennel powder

1 tsp cumin powder

1/2 tsp crushed black pepper

Mix these spices with a little water to form a thick paste.

Other Ingredients

2 tbsp ghee

7 shallots, thinly sliced

1 tomato, chopped

A few curry leaves

Whole spices: 2 bay leaves, 2 star anise, 4 cloves, 2 cinnamon sticks

Salt to taste

Method

Heat ghee in a pan. Sauté the shallots and curry leaves until lightly crispy.

Add the masala paste, whole spices, and tomato. Stir until fragrant and the oil begins to separate.

Pour in the mutton cooking liquid and season with salt. Let it simmer and reduce slightly.

Add the cooked mutton pieces and stir. Cook gently, allowing the mutton to absorb the flavors but keeping it a bit saucy.

Turn off the heat while it’s still a little soggy, as the mutton will continue soaking up the gravy.