Follow these steps for perfect results
Mutton
on the bone
Curd (Dahi / Yogurt)
Turmeric powder (Haldi)
Lemon juice
Salt
Dry Red Chillies
Cloves (Laung)
Whole Black Peppercorns
Methi Seeds (Fenugreek Seeds)
Coriander (Dhania) Seeds
Cumin seeds (Jeera)
Garlic
Tamarind Paste
Ghee
Curry leaves
Jaggery
Salt
Marinate the mutton with yogurt, turmeric powder, salt, and lemon juice for at least 30 minutes.
Dry roast dry red chilies, peppercorns, cloves, methi seeds, coriander seeds, and cumin seeds in a skillet until aromatic.
Grind the roasted spices with garlic and tamarind paste into a smooth paste.
Pressure cook the marinated mutton with 1/4 cup water for 3-4 whistles, or until 80% done.
Heat ghee in a kadai and add curry leaves.
Add the ghee roast masala and cook until the ghee separates.
Add the pre-cooked mutton and 1/4 cup of the stock from the pressure cooker.
Add jaggery and salt to taste.
Cover and cook on low heat for 8-10 minutes.
Serve hot with ghee roast dosa or cucumber neer dosa.
Expert advice for the best results
Marinating the mutton overnight will enhance the flavor.
Adjust the amount of red chilies to control the spice level.
Use fresh curry leaves for the best aroma.
Everything you need to know before you start
20 mins
Mutton can be marinated overnight.
Garnish with fresh coriander leaves and a drizzle of ghee.
Serve with ghee roast dosa.
Serve with neer dosa.
Serve with steamed rice.
The bitterness of the IPA cuts through the richness of the ghee.
Discover the story behind this recipe
Popular dish in Mangalorean cuisine, often served at celebrations.