Non-Veg Recipe

Mutton Ghee Roast

Garnish the Mutton Ghee Roast with Chopped fresh Corriander leaves or Curry leaves. Serve Hot.

I cooked this after looking at this recipe in one of the well known Food Channel on TV and got inspired to try this at home.  And believe me it turned out to be one my best cooking and delicious dish.  You should also try it at home.


  • Mutton – One kg Boneless.  You can also use Mutton with bone.  Clean it properly under running water and keep it aside.
  • Ghee or Clarified butter – 150 gms.
  • Ginger and Garlic paste – 2 tbs.
  • Salt to taste.
  • Saof (Fennel) powder – One tsp.
  • Tumeric powder – Half tsp.
  • Curd (Dahi) – 200 gms – Whip it until it becomes smooth (without any lumps).

Dry Roast all the below Ingredients (Whole Masalas) and Grind them in a Mixer with little water and make a paste out of it –

  • Dry Kashmiri Red Chilli – 8 to 10 pieces.
  • Coriander seed – 2 tsp.
  • Fennel seed – 1 tsp.
  • Black Pepper seed – 1 tbs.
  • Jeera – 1 tsp.
  • Star Anees – One.
  • Cinnamon (Dal Chini) – Two inch stick.
  • Cloves – 5 seeds.
  • Dry Red Deggi Chilli – 6 pieces.
  • Fresh whole Garlic  – 3 clove.
  • Fresh Ginger – One inch.
  • Lime Juice – 1 tbs.
  • Keep this Red hot masala paste aside.


  • Take a Pressure Cooker and place it on Heat.

  • Add 50 gms of Ghee in the cooker and let it heat up.
  • Add Ginger and Garlic paste to the hot ghee.
  • Add Turmeric powder to the hot ghee.
  • Stir them well and don’t allow them to burn.
  • Add all the Mutton to this cooker and stir it well for 2 to 4 minutes.
  • Add little bit of salt to this mixture. Stir the mixture with mutton.
  • Add One cup of water to the cooker and mix them well. 
  • Close the Pressure cooker lid and allow the Mutton to cook until you hear Five Whistles from the Pressure Cooker.
  • Turn off the heat and leave the pressure cooker lid closed until the pressure cooker has cooled down.
  • After cooling down, Open the pressure cooker lid and seperate the Mutton stock and Mutton peices.  Keep the stock as it will be used later in this preparation.
  • Take a Kadai or deep Pan and heat it up.
  • Add all remaining Ghee to the Kadai.  Let the Ghee melt.
  • Add the Red Hot Masala paste (which we grinded and kept it aside).  Stir the mixture masala well and cook it for 3 to 5 minutes on medium heat.
  • Add Dahi (Curd) to the Kadai.  Mix well and cook it well until Dahi realeases oil on sides of the Kadai.  This will take 7 to 10 minutes on high heat.  Keep stiring this mixture and don’t allow to burn.  This mixture will reduce and turn into very thick paste.
  • Add the Mutton stock which we kept aside after boiling the mutton in pressure cooker.
  • Mix it well and allow all the water to dry out.  Keep stiring the mixture.
  • After the liquid has dried off, add the boiled Mutton into the Kadai.
  • Mix them well and continuously stir the mutton well so that all the masala has been coated on the mutton.
  • Add salt as per taste and mix it well.
  • Close the lid of Kadai and reduce the heat to medium.
  • Let it cook for another 5 to 7 minutes with closed lid.
  • Open the lid of Kadai and stir it well.  Turn the heat OFF.
  • Garnish the Mutton Ghee Roast with Chopped fresh Corriander leaves or Curry leaves.
  • Serve Hot.
  • This dish goes well with Paav (Bread) or Naan.  It also can be taken as snacks just like that.
  • Happy Eating.

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