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Mutton Ghee Roast

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  1. Indian Cuisine   >
  2. Mughlai
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photo by Aditya Bajaj

To cook the mutton
1/2 kilogram Mutton
Also known as : Goat meat
Mutton is generally referred to the meat of a full grown goat. When cooked properly it has a succulent, rich flavor and is soft and juicy to chew. It is a widely consumed red meat. Perfect cooking process may make or break a mutton dish. Slow cooking is the best...
  • carne de cordero
  • bhede ka maans
    (भेड़े का मांस)
1.5 tablespoons Ghee
Ghee Tracing its roots to ancient India, Ghee is a vital element of the Indian culinary. A traditional Indian dish or dessert essentially contains Ghee. It has a rich, nutty like aromatic flavor. Also at times Ghee is added to a dish or dessert once it is cooked and ready to...
  • Ghee
1/2 tablespoon Ginger garlic paste
Ginger garlic paste Ginger garlic paste is made by grinding skinless ginger and skinless garlic cloves together into a paste. Now the paste can be thick or thin depending upon the dish it is used in. You may use the commercially available packed version, but for a fresher strong aroma and flavor it...
  • Adrak aur lahsan ka paste
    (जिंजर-गार्लिक पेस्ट)
1/4 tablespoon Turmeric powder
Turmeric powder Turmeric powder is also known as 'haldi' and is native to southern Asia. Turmeric powder is the powder form of dried turmeric which comes from the ginger family. Turmeric is yellow-orange in color and is known as Indian saffron in many countries. Tumeric powder adds color and flavor to the...
  • haldi powder
1/4 tablespoon salt
Also known as : sea salt , iodized salt
  • sal
  • Sal
  • namak
1 tablespoon raw papaya
raw papaya ...
    To make the masala
    3 pieces Kashmiri chilli
    Kashmiri chilli Widely used across the globe and a very famous species of chillies. It is spicy and is used to make curry pastes since the chilly has a red colour of its own....
      1 tablespoon Coriander seeds
      Coriander seeds Coriander seeds have a citrus flavor when crushed. It is warm, spicy, nutty and orange-flavored. It is found both as whole dried and in ground form. The seeds are also used in brewing certain styles of beer....
      • Sal
      • dhaniye ke beej
        (धनिया के बीज)
      1 tablespoon peppercorn
      peppercorn Peppercorn are piquant, dried berries of a tropical vine. They are used ground or whole. Black pepper is the unripe, dried berry. Outer skin is removed of the white pepper....
      • grano de pimienta
      • Sal
      • sabut kalimirch
      1 teaspoons fennel seeds
      fennel seeds
      Also known as : Aniseeds
      Aniseed is an aromatic,flavorsome seed with a same look of fennel but bigger. It is used in whole and powdered form in sweet and savory dishes, like Orange scones & Pastis. It is also used to add flavor in various liquors (like Pernod) and is cultivated in the Mediterranean, the...
      • Sal
      • Saunf
      2 teaspoons cumin seeds
      cumin seeds Cumin is used as whole as well as grounded form in a lot of cuisines. Cumin are tiny packed with a sharp flavor .Cumin is the major ingredient in Indian cuisine and used worldwide....
      • comino
      • Jeera
      1 pieces cinnamon
      cinnamon Cinnamon is derived from the inner bark of a tropical tree. The aromatic sweet quills (rolls of bark) are used whole. It is commonly used in sweet dishes such as doughnuts and apple pie and savory dishes such as in lamb, chicken....
      • canela
      • Sal
      • daalchini
      4 pieces cloves
      cloves Cloves are dried flowers buds in the shape of a nail. They have an intense perfumed flavor. They can be used ground or whole in desserts, drinks, pickles, soup, stew, curry and casseroles....
      • clavos
      • Sal
      • laung
      1 pieces star anise
      star anise Star anise are star-shaped seed pods. They can be used ground or whole. They have sweet licorice flavor and are used to add flavor to slow-cooked meat dishes and pickles....
        3 pieces Dried red chilli
        Dried red chilli Dried red chili is the dry form of red chili, and is generally sun-dried. Red chili can be used in its actual form to add flavor to the dish while tempering or is used in powder form to add spicy flavor to the savory dishes....
        • sukhie laal mirch
          (सूखी लाल मिर्च)
        1 pieces Ginger
        Ginger Ginger is a hot, fragrant kitchen spice. It is an edible root which can be consumed as a delicacy, medicine or spice. It has a strong aromatic flavor and spicy taste that has been used since ancient times in Indian and Chinese cuisines. ...
        • Jengibre
        • Sal
        • Adrak
        2 pieces garlic cloves
        garlic cloves Garlic is known for its edible root bulb which has a pungent flavor. It is used in many cuisines around the world. Garlic is used in savory dishes to add strong aroma and flavor. ...
        • ajo
        • Sal
        • Lashun
        1 tablespoon lemon juice
        lemon juice Lemon juice is the juice extract after squeezing the lemon. Keeping it for long makes it bitter.Lemon grows on a small evergreen tree native to Asia. It is a big, yellow color fruit with a juicy flesh. Lemon has a sour taste and is easily available everywhere. It is used...
        • Nimbu ka ras
          (नींबू का रस)
        4 tablespoons Water
        Water Water is a universally used ingredient, available all around us. In cooking its best to use fresh filter water. Visible Impurities in water can easily be identified by seeing it inside a glass or bottle in front of a well lit background. Water is used to moist, boil or cook...
        • agua
        • Sal
        • pani
        Mutton Ghee roast
        1/8 cups Ghee
        Ghee Tracing its roots to ancient India, Ghee is a vital element of the Indian culinary. A traditional Indian dish or dessert essentially contains Ghee. It has a rich, nutty like aromatic flavor. Also at times Ghee is added to a dish or dessert once it is cooked and ready to...
        • Ghee
        2 tablespoons Yogurt
        Yogurt Yogurt is a thick white semi solid outcome produced by the bacterial fermentation of milk. Available commercially worldwide, yogurt is loaded with a lot of nutrients thus making it a super healthy ingredient. A lot of varieties and variations to the basic yogurt are also available. Yogurt is also loved...
        • Sal
        • Dahi
        About The Chef
        Lives in : New Delhi India British / Indian - guy currently living in New Delhi , I grow my own basil, thyme and oregano my favorite three ingredients. Like to live organic/ healthy and cook as much as possible. Currently on a journey of world cuisine with

        Mutton Ghee Roast

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        I saw this recipe on youtube and just had to give it a go I added the papaya because it help make it super soft as my own twist .  It was as yummy as it looked I had to share.
        cook the mutton
        • In large pressure cooker add the ghee and heat it up until it melts. Add the Ginger garlic paste  , papaya and turmeric to the mix followed by the mutton and some salt to taste. Cook this for 3-4 minutes and add 1/4 cup of water and close the lid. Let it cooking until we have 4-5 (about 20 minutes) whistle after which let it stand and cool(Cool for at least 10 minutes).

        make the Masala while the mutton cooks
        • In a heated pan add 3 pieces dried kashmiri chilies and roast it a bit. Remove it to a plate and then roast the 5 masala ingredients together (1 tbs coriander seeds, 1 tbs of peppercorn, 1 teaspoon of fennel seed, 2 teaspoon of cumin seed and the main all spices (1 cinnamon stick , 4 cloves and 1 star anise and 3 dried red chilies)

        • ) - After Adding all the spices roast them together for a few minutes and add the roasted ingredients to a blender with an extra 1 inch piece of ginger and 2 cloves of garlic , 1 tablespoon of lemon juice and some water.

        Putting it together
        • Step-1

          Once the mutton is ready check that the pieces are nice and tender , separate the broth and keep aside.

        • Step-2

          In a hot pan ad 1/8 cup of ghee around 4 tablespoons and add the masala from the blender into it with the extra tablespoons of curd (Dhai) into the mix. Add the broth from the mutton to this and let it brown out for 4-5 minutes - add the mutton with a little extra salt . Mix well and the mutton is ready.

        • Step-1
        • Step-2
        Garnishing Ideas
        • curry leaves for garnishing
        • Garnish with curry leaves or coriander leaves
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