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Authentic Kerala Mutton Ghee Roast made with tender mutton roasted in ghee, curry leaves, and aromatic South Indian spices.

Kerala Mutton Ghee Roast Recipe

Kerala Mutton Ghee Roast is a fiery South Indian dry mutton dish made with tender goat meat, freshly roasted spices, curry leaves, and rich desi ghee. This flavorful roast is coated in a thick masala and pairs beautifully with Malabar parotta, appam, or ghee rice.
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Prep Time 15 minutes
Cook Time 45 minutes
Marination 1 hour
Total Time 2 hours
Servings: 3
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For Marination
  • 500 g mutton bone-in (goat meat preferred)
  • ½ tsp turmeric powder
  • 1 tsp red chili powder
  • ½ tsp salt
  • 2 tbsp curd/yogurt
  • 1 tsp ginger-garlic paste
  • Juice of ½ lemon
For Masala Paste
  • 2 tbsp coriander seeds
  • 1 tbsp fennel seeds
  • 8 –10 dry red chilies adjust heat to taste
  • 1 tsp peppercorns
  • 1- inch cinnamon stick
  • 2 –3 cloves
  • 2 green cardamoms
  • 4 garlic cloves
  • ½ inch ginger
  • 1 small onion chopped
  • 2 tbsp grated coconut optional for richness
For Final Roast
  • 3 tbsp ghee
  • A handful of fresh curry leaves
  • Salt to taste

Equipment

  • - Pressure cooker or heavy-bottomed pot
  • Heavy-bottomed pan or kadai
  • Mixer Grinder
  • spatula
  • Mixing Bowl
  • measuring spoons
  • knife
  • cutting board

Method
 

Step 1: Marinate the Mutton
  1. In a bowl, combine the mutton with turmeric powder, red chili powder, salt, yogurt, ginger-garlic paste, and lemon juice. Mix well and marinate for at least 1 hour or overnight in the refrigerator for deeper flavor.
Step 2: Cook the Mutton
  1. Transfer the marinated mutton to a pressure cooker or heavy pot. Add a small amount of water and cook until the meat is about 90% done. Reserve the cooking stock for later use.
Step 3: Prepare the Masala Paste
  1. Dry roast coriander seeds, fennel seeds, dry red chilies, peppercorns, cinnamon stick, cloves, and cardamoms until aromatic. Add garlic, ginger, chopped onion, and grated coconut and roast until lightly golden. Cool the mixture and grind it into a thick, smooth paste.
Step 4: Roast the Masala
  1. Heat ghee in a heavy-bottomed pan. Add fresh curry leaves and let them splutter. Add the prepared masala paste and roast on medium heat until the raw smell disappears and ghee starts releasing from the sides.
Step 5: Add the Mutton
  1. Add the cooked mutton to the roasted masala. Mix gently so every piece is coated evenly. Add a little reserved stock if needed and continue roasting on low heat for 15–20 minutes until the masala becomes thick, dark, and clings to the meat.
Step 6: Finish and Serve
  1. Taste and adjust salt if needed. Serve hot garnished with fresh curry leaves and an optional drizzle of warm ghee.

Notes

Goat meat gives the most authentic Kerala flavor, but lamb can also be used.
Do not skip the marination step. Longer marination results in softer and more flavorful meat.
Pressure cooking is convenient, but slow cooking produces richer flavors.
Byadagi chilies provide vibrant color, while Guntur chilies add extra heat.
If unavailable, grated coconut can be omitted or replaced with 1 tsp coconut milk powder.
The masala should be thick and coat the meat rather than forming a gravy.
Serve with Malabar parotta, appam, neer dosa, ghee rice, chapati, or garlic naan.
Leftovers can be refrigerated for up to 3 days and taste even better the next day. Reheat gently with a few drops of ghee.
For variations, substitute chicken, prawns, mushrooms, or paneer and adjust cooking times accordingly.
A teaspoon of jaggery can be added during the final roast for a subtle sweet-spicy balance.