3Mutton roast is a dry dish that can be enjoyed with hot phulkas/ rotis. It involves minimal spices and gets ready quickly. Since this is non-coconut version it is fuss free and simple.


Mutton – 400 gms

Onion – 1 big

Ginger-Garlic paste – 1 tblspn

Fennel Seeds – 1 tsp

Mustard Seeds – 1/2 tsp

Chilly powder – 1 tsp

Coriander powder – 1.5  tsp

Turmeric powder – 1/4 tsp

Garam masala powder – 0.5 tsp

Pepper powder – 1 tsp

Coconut oil – 1 tblspn

Coriander Leaves – 2-3 stems

Curry Leaves – 1-2 stems

Lemon – Half a piece

Salt to taste


  1. Pressure cook cleaned mutton pieces with little water and salt for 1 whistle on high heat. Lower the heat and cook for 15 minutes.
  2. Switch off the flame.
  3. In a kadai, heat some oil.
  4. Once oil is hot splutter mustard seeds.
  5. Add fennel seeds.
  6. Add chopped onions and salt and saute till translucent.
  7. Add ginger-garlic paste and saute till raw smell leaves.
  8. Add curry leaves.
  9. Add chilly powder, coriander poweder, turmeric powder and garam masala powder. Saute till the raw smell leaves.
  10. Add the cooked mutton into this and mix well. Do not discard the water if any. Add it along.
  11. Add pepper powder and mix well.
  12. Let it cook and get mixed up with the spices well for another 2-4 minutes.
  13. If there is excess water, increase the heat and saute till the water is absorbed.
  14. Switch off the flame and squeeze the juice of half a lemon.
  15. Garnish with chopped coriander leaves.

Enjoy hot.1

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