Mutton Ghee Roast

With the wide variety of Kebabs that we make, we love kebabs made from meat the most. I love the way meat Kebabs are always so juicy and tender and absorb all the flavors so naturally. The texture of meat and the spices blend in so well together. I am sure if you look into details of cooking that when it comes to Kebabs, meat Kebabs definitely make to the top of the list. I have heard a lot of people liking Beef too, but since I have never cooked or consumed beef, I don’t really have an idea. But I do think that since Beef has a lot of fat, cooking with its own fat must be adding more flavor to it.

Coming back to Ghee Roast. I came across some cuisine where they mentioned the dish and showed how the meat is boiled till it’s cooked. after roasting the whole masalas, they are ground to a powder, and then the meat is cooked in ghee with spice powder, onions, curry leaves, and green chilies. This dish is pretty easy to make and makes it to my top ten list of easy and flavorful kebabs.

The best thing about these kebabs is that they can be partly premade a few days in advance as well. You can boil the mutton a few days in advance and refrigerate or freeze it, depending on how many days you want to use it. Similarly, you can always dry roast the whole masala and grind them and store them in a dry and airtight container. These kebabs are juicy, moist, flavorful, and go really well as a side dish or by itself. If you are a fan of meat kebabs, you will love the scrumptious chunks of flavorful meat. Enjoy!!!

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Mutton Ghee Roast

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Cuisine

Indian, Mughlai, Pakistani

Prep Time

20 minutes

Cook Time

30 minutes

Servings

people MetricUS Imperial

Ingredients

• 6 - 7 tbsp Ghee
• 2 lbs Mutton [ with bones] You can also use boneless if you want.
• 2 tbsp Ginger garlic paste
• 1/2 tsp Turmeric Powder
• Salt
• 2 cups Water
• 1/4 tsp Fenugreek seeds
• 2 tsp Fennel seed
• 1 tbsp Coriander seeds
• 1 tsp Cumin seeds
• 2-3 No. Green cardamom
• 2-3 No. cloves
• 1 No. Cinnamon stick medium size
• 5-6 No. Dry Red small round chilies
• 5-6 No. Dry red chilies
• 1/2 tsp Black pepper [whole]
• 1/2 cup curry leaves
• 2 No. Onions medium size, chopped
• 5 No. Green chilies slit
• 1 No. Onion medium size, Round sliced

Cuisine Indian, Mughlai, Pakistani Prep Time 20 minutes Cook Time 30 minutes Servings people MetricUS Imperial Ingredients 6 - 7 tbsp Ghee 2 lbs Mutton [ with bones] You can also use boneless if you want. 2 tbsp Ginger garlic paste 1/2 tsp Turmeric Powder Salt 2 cups Water 1/4 tsp Fenugreek seeds 2 tsp Fennel seed 1 tbsp Coriander seeds 1 tsp Cumin seeds 2-3 No. Green cardamom 2-3 No. cloves 1 No. Cinnamon stick medium size 5-6 No. Dry Red small round chilies 5-6 No. Dry red chilies 1/2 tsp Black pepper [whole] 1/2 cup curry leaves 2 No. Onions medium size, chopped 5 No. Green chilies slit 1 No. Onion medium size, Round sliced

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Instructions

1. Add 3 tbsp of ghee to the pressure cooker. Add turmeric powder and Ginger garlic paste. Cook for 2 minutes till the raw smell of Ginger garlic paste goes away.

   
2. Add the mutton pieces and little salt. Saute for 5 minutes till the mutton changes color.

   
3. Add water and cook till the mutton is cooked.

   
4. Dry roast the whole masalas. It takes around 7-10 minutes. Dry grind them to a powder.

   
5. Add the remaining ghee to a pan. Add curry leaves and let them splutter.

   
6. Add the chopped Onions and cook till the onions are transparent.

   
7. Add the Boiled mutton along with the water it was boiled in.

   
8. Add the dry masala powder.

   
9. Add the green chilies.

   
10. Keep cooking till the water dries up and mutton absorbs all the spice.

    
11. Serve with round sliced onions.