Non-Veg Recipe

Smoked Ghee Roast Lamb

Smoked Ghee Roast Lamb (Mutton) to be served hot, garnished with chopped fresh coriander, lime wedge and sliced onion.  This dish goes well with Roti, Naan, Chappati or can even be eaten as starters.

 

Cooked Smoked Ghee Roast Mutton (Lamb) at home.  This rich and delicious dish is time consuming and tedious but once done it’s really worth taking all the efforts.  Try cooking at home.  

Recipe:

Ingredients:

  • Boneless Mutton (Lamb) – 1 kg – cut into small cubes of around 2 inches.  Clean it with water and keep it aside.
  • Raw Papaya – 100 gm.
  • Garlic – 12 to 14 cloves.
  • Ginger – around 3 inch long.
  • Green Chilli – One long.
  • Coriander powder – 2 tsp.
  • Garam Masala powder – 1 tsp.
  • Tumeric powder – Half tsp.
  • Jeera (Cummin) powder – 1 tsp.
  • Red Chilli powder – 2 tsp.
  • Chat Masala powder – 1 tsp.
  • Lime juice – 2 tbs.
  • Salt to taste.
  • Hung Curd (Yoghurt) – One Cup.
  • Ghee – 6 tbs.
  • Onion – 4 large size – chopped into long thin pieces.
  • Tomato – 3 medium size – finely chopped.
  • Whole Masalas – Cinaamon stick (One inch); Black Cardamom (One piece); Green Cardamom (Two pieces); Star Anise (One piece).  Crush them coarsely in a stone mortar & pestle.  Keep it aside.
  • Charcoal piece – around 2 inch thick and long.
  • Cummin Seeds – 2 tsp.
  • Fresh Coriander leaves – finely chopped – around One cup.

Method:

  • Take the Curd (Yoghurt) in a dry cotton cloth and tie it properly.  Hang the curd with the cloth at a height and place a plat or small bowl underneath the hanged curd.  Water will drip out of the curd.  Keep it for a minimum 2 hours.  Remove the hung curd in a small bowl and keep it aside.
  • Grind the Papaya, ginger, garlic and green chilli into a find paste.  Keep it aside in a bowl.
  • Take a large mixing bowl.  
  • Add 2 tbs of ghee, papaya/ginger/garlic/green chilli paste, hung curd, red chilli powder, lime juice, jeera powder, coriander powder, salt to taste, chat masala, garam masala, tumeric powder in the large mixing bowl.  Mix them well.  Marination is ready.
  • Add boneless mutton (lamb) pieces into the mixing bowl.  Mix it well with the marination.  Cover it and keep it in the Fridge for atleast two hours.
  • Remove the marinated mutton from the Fridge.  Make a well in the middle of the large bowl having marinated mutton.
  • Switch on the gas burner and safely place the Charcoal piece on the fire using a clip.  Let the Charcoal burn and turn in red hot from all sides.
  • Take a small bowl and place it in the middle of the well (created in the large bowl having marinated mutton).
  • Pick the red hot charcoal using a clip and place it in the small bowl in the middle of the marinated mutton.  Sprinkle all the coarsely crushed whole masalas on the top of hot Charcoal.  Add one tbs of ghee on the top of the hot Charcoal and immediately cover it with silver foil or a lid.  Ensure the the smoke doesn’t escape out of the large bowl.  Leave it covered for 45 minutes. 
  • Smoked Charcoal infused with spices and ghee into the marinated mutton is ready to be cooked.
  • Take a large & deep Cooking pan or Kadai.  Heat it up.
  • Add remaining Ghee and let it melt.
  • Add Jeera (Cummin) seeds and let it crackle.
  • Add sliced onions and fry them until it turns golden brown.
  • Add chopped tomato and fry them until the tomatoes are properly cooked (until tomato pulp is seperated from its skin).  Keep stiring this mixture on high flame.
  • Remove the silver foil or lid kept on top of the marinated mutton.  Remove the Charcoal bowl and discard (throw) it.
  • Add the marinated and charcoal smoked mutton (lamb) in the Kadai.  Mix them well on high flame.
  • Fry the mutton on high flame until you see ghee seperating from the sides of the kadai.
  • Add very little water if required and mix them well.
  • Cover the Kadai with a lid.  Reduce the flame to medium or low and cook it for another 10 to 12 minutes with lid covered.
  • Open the lid after 10 to 12 minutes and mix the mixture well.
  • Again cover the Kadai with the lid and cook it for another 15 minutes on low flame.
  • Open the lid and check if the mutton are completly cooked.  By this time mutton will be completely cooked.  If not, mix it and cook it for another 10 minutes with covered lid.
  • Smoked Ghee Roast Lamb (Mutton) is ready to be served.  Sprinkle chopped fresh coriander leave (half of it) on the cooked mutton and mix it well.
  • Smoked Ghee Roast Lamb (Mutton) to be served hot, garnished with chopped fresh coriander, lime wedge and sliced onion.  This dish goes well with Roti, Naan, Chappati or can even be eaten as starters.
  • Happy Eating.

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