🍖 Kerala-Style Mutton Ghee Roast Recipe – A Fiery South Indian Treat with Love
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| Kerala Mutton Ghee Roast – Fiery, Flavorful & Cooked with Love in Aromatic Ghee! |
Whether you’re from Kerala, Karnataka, or just a hardcore fan of South Indian food — this dry, masala-packed mutton dish deserves a spot in your weekend meal plan.
🔍 Why Kerala-Style Mutton Ghee Roast is So Special🍖
- Uses homemade spices and desi ghee for an authentic flavor bomb.
- Made with tender goat meat slowly cooked in coconut-laced masala.
- A classic combo of dry red chilies, curry leaves, peppercorns, and ghee.
- No added water – this is a roast, not a curry.
- Goes perfect with Malabar parotta, ghee rice, or just plain love 😍
🧾 Ingredients (Serves 4)
For Marination:
- 500g mutton (bone-in preferred)
- ½ tsp turmeric powder
- 1 tsp red chili powder
- ½ tsp salt
- 2 tbsp curd/yogurt
- 1 tsp ginger-garlic paste
- Juice of ½ lemon
For Masala:
- 2 tbsp coriander seeds
- 1 tbsp fennel seeds
- 8–10 dry red chilies (adjust to heat level)
- 1 tsp peppercorns
- 1-inch cinnamon stick
- 2–3 cloves
- 2 green cardamoms
- 4 garlic cloves
- ½ inch ginger
- 1 small onion (chopped)
- 2 tbsp grated coconut (optional for added depth)
For Roasting:
- 3 tbsp ghee (don’t be shy!)
- A handful of curry leaves
- Salt to taste
🧠 Pro Tips Before You Start
- Use goat meat, not lamb — it’s more traditional and flavorful.
- Don’t rush the roasting process — that’s where all the magic happens.
- Ghee is not replaceable here — no oil cheating allowed!
🔥 Step-by-Step Cooking Method
1. Marinate the Mutton
Mix the mutton with all the marination ingredients. Let it sit for at least 1 hour, or overnight if you have time (or patience).
2. Cook the Mutton
Pressure cook or slow simmer the marinated mutton with minimal water until it's 90% cooked. Keep the stock for later – it’s liquid gold.
3. Prepare the Masala
In a pan, dry roast the whole spices (coriander, fennel, red chilies, pepper, cinnamon, cloves, cardamom) till aromatic. Add garlic, ginger, chopped onion, and grated coconut. Sauté till golden brown. Cool it down and grind into a thick, smooth paste.
4. Roast Like a Boss
In a wide kadai or non-stick pan:
- Heat 3 tbsp of ghee (yes, all of it 😎).
- Toss in curry leaves.
- Add the ground masala paste.
- Fry till oil/ghee separates and the masala darkens a bit.
5. Add the Cooked Mutton
Mix in the pre-cooked mutton and coat it well in the masala. Roast on medium heat for 10–15 minutes. Add a splash of the stock if needed, but don’t make it runny.
Let it get dry, sticky, and beautifully browned. The meat should be coated in a luscious ghee-rich masala.
🍽️ What to Serve With Mutton Ghee Roast?
- Malabar Parotta – Ultimate match!
- Jeera Rice or Ghee Rice
- Neer Dosa – Light and soft
- Even with Bread or Pav – Street food fusion anyone?
🤯 Bonus Variations
- Kerala-Karnataka fusion: Add a spoonful of tamarind pulp for a Mangalorean touch.
- Extra spicy: Mix in a slit green chili toward the end.
- With bone marrow: Use mutton nalli (shank) for extra richness.
📌 Storage Tips
- Lasts 2–3 days refrigerated.
- Tastes better on day 2 after the spices have mingled more.
- Can be frozen for up to 1 month.
❓ FAQs
Q. Can I use chicken instead of mutton?
Yes, but it won’t have the same punch. Mutton absorbs the masala better.
Q. Is it too spicy?
You control the heat! Adjust the red chilies based on your spice tolerance.
Q. Can I skip coconut?
Sure! It adds richness but is not mandatory in Kerala-style versions.
🥰 Final Thoughts
Kerala Mutton Ghee Roast is one of those dishes that will have your guests licking their fingers and asking for more. The aroma of roasted spices and ghee, the tender mutton pieces, and the fiery after kick — this isn’t just a recipe, it’s an experience.
And hey, if anyone says you used too much ghee — just smile and say, "That’s the point."
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