Mutton roast
Mutton roast is a delicious and flavourful dish made with tender pieces of mutton (goat meat) cooked with a mix of spices until it’s perfectly roasted.
South Indian style mutton roast is a flavourful and aromatic dish that showcases the unique spices of Southern India. This dish is cherished for its bold, spicy flavours and rich, tender mutton pieces. It is a popular dish in Tamil Nadu, Kerala, Andhra Pradesh, and Karnataka, where it is served as a main course during festive occasions, family gatherings, and special meals.
What Makes South Indian Mutton Roast Special?
What sets South Indian mutton roast apart from other preparations is the distinct use of local ingredients and spices. The meat is marinated and cooked with a mixture of regional spices, creating a rich flavour and texture dish. The use of curry leaves, mustard seeds, and roasted spices brings out the deep, smoky, and spicy taste that is characteristic of South Indian cuisine.
Key Ingredients for South Indian Mutton Roast
The ingredients for South Indian mutton roast are simple yet packed with flavour. The main ingredient, of course, is mutton, usually cut into small, bite-sized pieces. Along with the meat, essential spices like turmeric, red chilli powder, coriander powder, and cumin are used. A crucial element in South Indian cooking is fresh curry leaves, which lend a distinctive aroma and flavour to the dish.
Regional Variations of Mutton Roast
While the basic recipe for South Indian mutton roast remains largely the same, there are regional variations. In Tamil Nadu, the roast features a spicy, tangy tamarind base, while in Kerala, the dish is often cooked with coconut and sometimes curry coconut milk for added richness. In Andhra Pradesh, the mutton roast might be cooked with a stronger emphasis on red chillies and ground masalas. Despite these regional differences, the one thing that remains constant is the bold, spicy flavour that defines South Indian mutton roast.
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How to Serve South Indian Mutton Roast
South Indian mutton roast pairs wonderfully with a variety of traditional accompaniments. You can serve them with steamed rice, soft chapati, paratha, or appam (South Indian pancake). To add flavour, pair it with a cooling yoghurt-based dish like raita or a tangy cucumber salad. A serving of sambhar (a spiced lentil soup) or rasam can also complement the mutton roast, enhancing the overall South Indian meal experience.
South Indian style mutton roast is a dish that perfectly combines the bold, spicy flavours of South Indian cuisine with the tender richness of mutton. Whether cooked with coconut, curry leaves, or a combination of tangy and spicy ingredients, this dish offers a memorable culinary experience. It is an ideal choice for those who appreciate flavourful dishes and want to explore the unique tastes of South Indian cooking.
Mutton roast
Ingredients
- 500 g Mutton goat or lamb meat, cut into medium-sized pieces
- 5-6 shallots
- 1 Onion finely sliced
- 2 tsp Ginger-garlic paste
- 2 tsp Coriander powder
- ½ tsp cumin powder
- ¼ tsp Turmeric powder
- 2 tsp Kashmiri Red chilli powder adjust to your spice level
- ½ tsp Garam masala powder
- 1 tsp pepper powder
- Salt to taste
- Fresh coriander leaves or curry leaves for garnish
- Oil
Instructions
- In a pressure cooker, combine the mutton with 1 tsp ginger-garlic paste, turmeric powder, Kashmiri red chilli powder, sliced shallots, and salt.
- Add a splash of water and pressure cook for 4–5 whistles or until the mutton is tender.
- Note: Alternatively, if cooking in an open pan, add extra water and simmer until the meat is soft and the liquid has reduced to a thick curry.
Prepare the Roast Base
- In a heavy-bottomed pan, heat some oil. Add sliced onions and sauté until golden brown and caramelised.
- Stir in 1 tsp ginger-garlic paste and cook until the raw smell disappears.
Roast the Mutton
- Add the cooked mutton to the caramelised onions. Increase the heat and cook, stirring occasionally, until about half of the liquid evaporates.
- Now, sprinkle in coriander powder, cumin powder, black pepper powder, and garam masala. Mix well, coating the meat evenly with the spices.
- Continue cooking until the oil begins to separate and the mutton looks beautifully roasted.
Garnish and Serve
- Finish by garnishing with fresh coriander leaves or curry leaves.
- Serve hot with naan, rice, or paratha.
- Enjoy your flavourful homemade mutton roast!
Notes
Frequently Asked Questions
Mutton should be soft and tender, easily breaking apart with a spoon or fork. If it’s still chewy, cook it a bit longer.
Marination is optional but recommended. Marinating for 1–2 hours enhances the flavour and helps tenderise the meat.
Any neutral oil, like sunflower, coconut, or vegetable oil, works well. For added flavour, use ghee or coconut oil.
Yes! Mutton roast often tastes better the next day as the flavours develop more.
It has a moderate heat level, mainly from pepper and Kashmiri chilli. You can adjust the spice to your liking.
It pairs beautifully with paratha, naan, rice, ghee rice, or even dosa and appam.
Yes. Cool completely, store in an airtight container, and freeze for up to a month. Reheat gently on the stove or in the microwave.
Absolutely. Just cook the mutton in a covered pan with enough water until tender—it’ll take longer, but it works just as well.
Cook on high heat after adding spices, and stir often. When oil starts separating and the masala sticks to the meat, it’s ready.
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