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