The ghee roast was invented 50 years ago at Shetty Lunch Home, a legendary restaurant in Kundapur, a small town near Mangaluru. The word “roast” is very deceptive. It has nothing to do with an oven at all. It has a great deal to do with frying, mainly a mix of dry spices, chillies which are individually slow roasted till the aroma fills the air. Here is my take on the legendary “Mutton Ghee Roast”.
Ingredients
Mutton 300 - 350 gms (boneless)
Ghee
Dried Kashmiri red chillies 4-5
Dried Guntur Chillies 4-5
Coriander seeds 1 tbsp
Cumin seeds 1 tsp
Black peppercorns 8-10
Cloves 4-5
Garlic cloves 6-8
Tamarind pulp 1 tsp
Turmeric powder ¼ tsp
Yogurt whisked 3 tbsp
Jaggery (gur) chopped 1 tbsp
Salt to taste
Preparing the Mutton
Take a pressure cooker and add 2 tbsp of oil, add some ginger garlic paste and fry it a bit. Add the mutton pieces and fry them for a while. Add water and boil under pressure till it is cooked. Once cooked, separate the mutton and strain the stock and use it later.
Preparing the Masala
Dry roast the red chillies and the whole spices. Coriander seeds, cumin seed, fennel seed, black peppercorns, and cloves. Once its dry roasted, add some hot water and make a smooth paste by adding some garlic. Add some oil to make the paste smooth and silky.
Cooking the Roast
Take a pan and add 2-3 tbsp of Ghee (Clarified butter) and some curry leaves. Add the paste and cook well. Add the mutton pieces and cook on high flame. Add the whisked curd and salt to taste. Add the mutton stock based on the consistency you would like for the gravy. Mutton Ghee Roast are normally thick consistency. Simmer the mutton for 7-10 min. Add the tamarind pulp and the jaggery. Cook on high flame to bring the desired consistency, switch off the flame once we see the ghee floating up. Let the cook rest for a while. Garnish with some green chilies and serve with Dosa, Appams or Parathas.
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