📝 About This Recipe
This Mutton Roast is a celebrated masterpiece from the coastal regions of South India, known for its deep, mahogany color and complex spice profile. Tender chunks of goat meat are first pressure-cooked until succulent, then slow-roasted in a heavy-bottomed pan with aromatic coconut oil, fiery black pepper, and sweet shallots. The result is a dish that is intensely flavorful, boasting a perfect balance of heat, earthiness, and a signature crust that makes it truly unforgettable.
🥗 Ingredients
The Meat and Marinade
- 1 kg Mutton (Goat Meat) (cut into 1.5-inch pieces, preferably bone-in)
- 2 tablespoons Ginger-Garlic Paste (freshly ground for best flavor)
- 1/2 teaspoon Turmeric Powder
- 1 tablespoon Kashmiri Red Chili Powder (provides deep red color with mild heat)
- 1 tablespoon Lemon Juice
- 1 teaspoon Salt (adjust to taste)
The Sauté and Aromatics
- 4 tablespoons Coconut Oil (essential for authentic flavor)
- 1.5 cups Shallots (Pearl Onions) (thinly sliced)
- 1/4 cup Fresh Coconut Slices (thinly sliced bite-sized pieces)
- 3-4 sprigs Curry Leaves (fresh is mandatory)
- 3-4 pieces Green Chilies (slit lengthwise)
The Finishing Spices
- 1 tablespoon Coriander Powder
- 1.5 tablespoons Black Peppercorns (coarsely crushed)
- 1 teaspoon Fennel Seeds (crushed or powdered)
- 1 teaspoon Garam Masala
👨🍳 Instructions
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1
In a large bowl, combine the mutton pieces with the ginger-garlic paste, turmeric, Kashmiri chili powder, lemon juice, and salt. Massage the marinade into the meat and let it rest for at least 30 minutes.
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2
Transfer the marinated mutton to a pressure cooker. Add 1/2 cup of water (do not over-hydrate as the meat releases its own juices). Cook for 4-5 whistles or until the meat is 90% tender.
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3
Once the pressure releases naturally, open the cooker. If there is excess liquid, simmer it uncovered for a few minutes until the gravy thickens slightly, then set aside.
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4
Heat the coconut oil in a heavy-bottomed cast iron pan or an 'Uruli' over medium heat.
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5
Add the sliced coconut pieces and fry them until they turn a beautiful golden brown. Remove half for garnish and leave the rest in the pan.
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6
Add the sliced shallots and curry leaves to the pan. Sauté until the shallots turn translucent and then start to brown at the edges.
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7
Add the slit green chilies and coriander powder. Sauté for 1 minute until the raw smell of the spice disappears.
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8
Carefully add the cooked mutton along with its concentrated cooking liquid into the pan. Stir well to coat the meat with the onion mixture.
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9
Reduce the heat to medium-low. This is the 'roasting' phase. Stir every 4-5 minutes, allowing the moisture to evaporate and the meat to fry in the oil.
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10
When the meat begins to look dark and dry, sprinkle the crushed black pepper, fennel powder, and garam masala over it.
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11
Continue roasting for another 10-15 minutes on low heat, stirring frequently. The meat should develop a dark, rich crust without burning.
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12
Garnish with the reserved fried coconut slices and a final sprig of fresh curry leaves. Turn off the heat and let it rest for 5 minutes before serving.
💡 Chef's Tips
Always use bone-in mutton for this recipe as the marrow adds a depth of flavor that boneless meat cannot replicate. Do not substitute red onions for shallots if possible; shallots provide a specific sweetness and texture crucial to the roast. The 'low and slow' roasting phase in the cast iron pan is the secret to the dark color; patience is key here. If the meat feels too dry during roasting, add a teaspoon of coconut oil rather than water to keep it moist and glossy. Adjust the black pepper at the very end to control the heat level to your preference.
🍽️ Serving Suggestions
Serve hot with flaky Malabar Parottas for the most authentic experience. Pairs beautifully with steamed Basmati rice and a simple side of dal tadka. Accompany with a crisp onion and cucumber raita to balance the spicy heat of the roast. For a drink pairing, a chilled glass of buttermilk or a light lager works wonders. It also serves as an excellent appetizer for gatherings when served with lemon wedges.