Hi, I’m Elise. Today, I’m gonna show you how to prepare mutton ghee roast recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I’m gonna make it a bit tastier. 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 favored of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Mutton Ghee Roast is something that I have loved my whole life.

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

The ingredients needed to make Mutton Ghee Roast:

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

Instructions 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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