📝 About This Recipe
This elevated take on the iconic Kundapur classic transforms the rustic Mutton Ghee Roast into a refined masterpiece of Progressive Indian Fine Dining. Succulent morsels of slow-braised lamb are glazed in a velvety, spice-forward clarified butter reduction, balancing the fiery heat of Byadgi chilies with the tang of aged tamarind. Presented with modern textures like a delicate rice tuile and a vibrant curry leaf emulsion, this dish honors its coastal roots while embracing contemporary culinary artistry.
🥗 Ingredients
The Protein
- 750 grams Mutton (Lamb Shoulder) (boneless, cut into uniform 1-inch cubes)
- 2 tablespoons Ginger-Garlic Paste (freshly pounded)
- 1/2 teaspoon Turmeric Powder
- 1/2 cup Greek Yogurt (whisked until smooth)
The Ghee Roast Spice Paste
- 12-15 pieces Byadgi Dried Red Chilies (deseeded for less heat, soaked in warm water)
- 2 tablespoons Coriander Seeds (toasted)
- 1 teaspoon Cumin Seeds (toasted)
- 1 teaspoon Black Peppercorns (toasted)
- 1/4 teaspoon Fenugreek Seeds (lightly toasted)
- 1.5 tablespoons Tamarind Paste (concentrated)
- 6 pieces Garlic Cloves (peeled)
The Finish and Garnish
- 1/2 cup Pure Desi Ghee (high quality, grass-fed preferred)
- 1 teaspoon Jaggery Powder (to balance acidity)
- 20 pieces Curry Leaves (fresh)
- 1 handful Micro-cilantro (for garnish)
- 8 pieces Pickled Pearl Onions (halved, for plating)
👨🍳 Instructions
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1
Marinate the mutton cubes with ginger-garlic paste, turmeric, yogurt, and a pinch of salt. Let it rest for at least 30 minutes (ideally 4 hours) to tenderize the fibers.
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2
In a pressure cooker or heavy-bottomed Dutch oven, add the marinated mutton with 1/2 cup of water. Cook until the meat is 90% tender (about 4-5 whistles in a pressure cooker or 45-60 minutes simmering). Reserve the cooking liquid (mutton stock).
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3
While the mutton cooks, dry roast the coriander seeds, cumin, peppercorns, and fenugreek in a pan over low heat until aromatic. Do not burn the fenugreek as it turns bitter.
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4
In a high-speed blender, combine the roasted spices, soaked Byadgi chilies, garlic cloves, and tamarind paste. Grind into a silky-smooth, thick crimson paste using minimal water.
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5
Heat 1/4 cup of ghee in a wide heavy-bottomed skillet or 'kadai'. Add the prepared spice paste and sauté on medium-low heat. This is the 'bhuna' stage; stir constantly until the ghee begins to separate from the sides and the paste darkens.
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6
Add the par-cooked mutton pieces to the skillet. Increase heat to medium and toss the meat to coat thoroughly with the spice paste.
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7
Gradually add the reserved mutton stock (about 1/2 cup) to the pan. This allows the spices to penetrate deep into the meat as the liquid reduces.
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8
Add the remaining ghee, jaggery, and salt to taste. Continue to slow-roast the mutton for 15-20 minutes, stirring occasionally, until the sauce clings to the meat in a thick, glossy glaze.
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9
In a small separate tempering pan, heat a teaspoon of ghee and fry the fresh curry leaves until crisp but still green. Toss half into the mutton and save the rest for garnish.
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10
For the elevated presentation: Place a circular mold in the center of a matte black plate. Spoon the mutton ghee roast into the mold and press gently. Remove the mold.
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11
Dot the plate with curry leaf oil or emulsion. Top the mutton stack with a crisp rice tuile, the reserved fried curry leaves, and pickled pearl onions for a pop of acidity and color.
💡 Chef's Tips
Use only Byadgi chilies for the authentic deep red color without overwhelming heat; if you want it spicier, add 2-3 Guntur chilies. Never rush the 'Ghee Roast' process; the slow roasting in ghee is what develops the complex umami flavor. If the mutton feels dry, add a splash of warm mutton stock rather than water to maintain the richness. For a professional finish, strain your spice paste through a fine-mesh sieve before cooking to ensure a perfectly smooth mouthfeel.
🍽️ Serving Suggestions
Serve with warm, flaky Malabar Parotta or lacy Neer Dosa to soak up the spiced ghee. Pairs beautifully with a crisp, dry Riesling or a chilled craft Lager to cut through the richness. Accompany with a side of cooling cucumber and mint raita served in a small glass vessel. A squeeze of fresh lime juice just before eating will brighten the heavy spice notes.