Mutton roast
Mutton roast is a flavourful dish where tender, spiced mutton is cooked with caramelised onions and aromatic spices until rich and dry. It’s best served hot with rice, naan, or paratha for a hearty meal.
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
If you have time, marinate the mutton with 1 tsp ginger-garlic paste, turmeric powder, Kashmiri red chilli powder, sliced shallots, and a little salt. Let it rest for 1–2 hours for a deeper flavour.