Mutton Ghee Roast | Mutton Varuval
Mutton Ghee Roast at home | Mutton Varuval Recipe | Gosht Ghee Roast Recipe
Mutton Ghee Roast recipe (also known as Mutton varuval in Tamil) is a famous South Indian non-veg recipe.
The aroma and tenderness of the roasted mutton makes it one of the most delicious and mouth watering dish.
The joy of having this delicious food along with rice on a Sunday afternoon in an Indian household is a complete experience in itself.
The Experience of having Mutton Ghee Roast meat:
I still vividly remember those days when I return home (after playing) on Sunday afternoon, I am greeted with the most aromatic and delicious mutton roast by mom.
It is Very Mouthwatering and exotic. Myself and my little brother pounce on it and finish it. The taste and texture of goat meat is absolutely delicious for non-veg lovers.
Delicious Mutton Bone Marrow:
I have written about mutton bone marrow in the mutton kolambu post. Make sure to read that too. Bone marrow is nothing but a soft, tender stuff inside the goat bone which is very delicious as well as good for health.
This recipe also goes well with Chappathi, Paratha, Naan and Roti. Finish this dish with this perfect dessert.
This post will cover the South Indian Style. If you would also like to try North Indian style, check out this post on goat curry pressure cooker.
Step-by-step procedure:
- In a pressure cooker – Add oil, once it gets heated up, add onions and saute well for 2 minutes until the onions are cooked well. [Medium Flame]
- Add ginger garlic paste and saute until the raw flavour is gone.
- Add washed mutton pieces and cook for 4-5 minutes until the water separates from mutton. [Medium Flame] [ Use 2 tsp turmeric powder and 3-4 tbsp salt to wash the mutton, wash 3-4 times].
- Add salt and water. Make sure the mutton is at least 3/4th immersed into water.
- Cover and Pressure Cook for 1 whistle in high flame. Then simmer and cook for 20 minutes.
- After the pressure is released [Do NOT manually release the pressure], check if the mutton is cooked well. If its still hard, pressure cook again for 2 whistles in high flame.
- Separate the water (broth) from the cooked mutton and keep aside for later use.
- In a Kadaai / Pan – Add ghee. Once ghee melts add cinnamon, cloves, star anise, fennel seeds, cumin seeds and mustard. Saute it until they crackle a little. [Medium Flame]
- Add onions and ginger garlic paste. Saute for 2-3 minutes until onions are cooked well and the raw smell of ginger garlic paste is gone.
- Now, its time to add all our powdered spices – turmeric powder, chilli powder and garam masala. Also add some salt to taste. Be careful when you add salt. Make sure to add little by little. Since we use salt while cleaning/washing mutton, it’s better to add very little quantity.
- Saute until the masalas are cooked well.
- Now add the cooked mutton pieces and give it a gentle mix (so that the mutton pieces don’t break). Combine well with the masalas.
- Add the mutton broth (water separated from the cooked mutton) and a few curry leaves. Cook in medium flame for 2 minutes. [Adding mutton broth instead of plain water, gives you that lip-smacking irresistible taste for your recipe].
- Add Pepper powder as mentioned or according to your spice level. Add chopped coriander leaves.
- Mix well and Cook until dry roast or according to your consistency level. I have cooked until dry roast. [Medium Flame]
- Mutton Ghee Roast is ready to be served !!!
Please don’t forget to try out this recipe at your home because halfway into the cooking when the raw mutton is added and cooked along with the Ginger-Garlic paste, the resulting aroma is enough to give you a strong craving for the food. A typical Indian cooking experience! The sense of satisfaction that arises after having mutton ghee roast is well complimented with our dessert Vanilla Ice Cream. Or if you are a vegetarian, please try out our Paneer Butter Masala Restaurant Style!
Recipe Card:
Ingredients
- 1 tbsp Oil ( Gingelly )
- 2 Onion ( Vengayam ) (finely chopped)
- 4 tsp Ginger Garlic Paste ( Inji poondu viludhu )
- 400g Mutton (cut into small pieces)
- 1 tsp Salt ( Uppu )
- 400ml Water
- 2 tbsp Ghee/Clarified Butter ( Nei )
- 1 inch Cinnamon Stick (Pattai)
- 2 Star Anise (Natchathira Sombu)
- 3 Cloves ( Krambu )
- 1 tsp Mustard ( Kadugu )
- 1 tsp Fennel Seeds ( Sombu )
- 1 tsp Cumin Seeds (Jeera)
- 1/4 tsp Turmeric Powder ( Manja Thool )
- 1 tsp Chilli Powder ( Milagai Thool )
- 1 tsp Garam Masala
- Mutton Broth (Separated from the mutton)
- 1 tsp Pepper Powder
Instructions
- In a pressure cooker - Add oil, once it gets heated up, add onions and saute well for 2 minutes until the onions are cooked well. [Medium Flame]
- Add ginger garlic paste and saute until the raw flavour is gone.
- Add washed mutton pieces and cook for 4-5 minutes until the water separates from mutton. [Medium Flame] [ Use 2 tsp turmeric powder and 3-4 tbsp salt to wash the mutton, wash 3-4 times].
- Add salt and water. Make sure the mutton is at least 3/4th immersed into water.
- Cover and Pressure Cook for 1 whistle in high flame. Then simmer and cook for 20 minutes.
- After the pressure is released [Do NOT manually release the pressure], check if the mutton is cooked well. If its still hard, pressure cook again for 2 whistles in high flame.
- Separate the water (broth) from the cooked mutton and keep aside for later use.
- In a Kadaai / Pan - Add ghee. Once ghee melts add cinnamon, cloves, star anise, fennel seeds, cumin seeds and mustard. Saute it until they crackle a little. [Medium Flame]
- Add onions and ginger garlic paste. Saute for 2-3 minutes until onions are cooked well and the raw smell of ginger garlic paste is gone.
- Now, its time to add all our powdered spices - turmeric powder, chilli powder and garam masala. Also add some salt to taste. Be careful when you add salt. Make sure to add little by little. Since we use salt while cleaning/washing mutton, it's better to add very little quantity.
- Saute until the masalas are cooked well.
- Now add the cooked mutton pieces and give it a gentle mix (so that the mutton pieces don't break). Combine well with the masalas.
- Add the mutton broth (water separated from the cooked mutton) and a few curry leaves. Cook in medium flame for 2 minutes. [Adding mutton broth instead of plain water, gives you that lip-smacking irresistible taste for your recipe].
- Add Pepper powder as mentioned or according to your spice level. Add chopped coriander leaves.
- Mix well and Cook until dry roast or according to your consistency level. I have cooked until dry roast. [Medium Flame]
- Mutton Ghee Roast is ready to be served !!!
Please don't forget to try out this recipe at your home because halfway into the cooking when the raw mutton is added and cooked along with the Ginger-Garlic paste, the resulting aroma is enough to give you a strong craving for the food. A typical Indian cooking experience! The sense of satisfaction that arises after having mutton ghee roast is well complimented with our dessert Vanilla Ice Cream. Or if you are a vegetarian, please try out our Paneer Butter Masala Restaurant Style!
Other Non Veg Recipes:
1. Chicken Hariyali (Hariyali Chicken Recipe)
3. Vanjaram Fish Fry (Seer Fish Fry Recipe)
Please don’t miss the above!
