I love my meat and you can tell by the number of mutton dishes I’ve posted of late. Every other week I like trying out a new kind of mutton dish. More often than not they have been in curry form. This time I tried a roast dish. No, it isn’t where you pop it into the oven to roast. Here roast means cooking the meat out till there’s no more liquid left and you end with a well cooked and dry dish. And like with chicken sukka, this roast goes well with a simple dal and rice.
The one thing I love when cooking mutton is its stock. When I’m making a curry the stock turns into the gravy. But here it is meant to be absorbed and dried out while cooking. What I did though, was cook the mutton before hand and kept the stock to use it again in some other dish. The mutton was then roasted with the spices that had been cooking down with onions.
I used basic spices like peppercorns, cumin, coriander and mustard seeds, besides the chillies. Once dry roasted, I ground the spices with some tamarind pulp. This was cooked with onions, ginger and garlic. Cooked mutton then goes into it and simmer for 5 minutes or so. That’s it.
Mutton – 600-700 gm on the bone cut into small pieces
Onion – 1 sliced
Tomato – 1 chopped
Garlic – 4 cloves chopped
Garlic – 1 inch piece chopped
Sugar – 1 tsp
Ghee/oil to cook in
Salt to taste
Kashmiri chillies – 4-5 deseeded
Peppercorns – 2 tsp
Cumin seeds – 1 tsp
Coriander seeds – 1 tsp
Mustard seeds – 1/2 tsp
Cloves – 5-6
Tamarind pulp/extract – 1/4 cup
Dry roast the masala ingredients and grind to a paste.
Cook mutton with 2 cups water and salt. Reserve stalk.
Heat oil/ghee in a pan and saute onions till translucent.
Add ginger and garlic.
Now add the ground masala paste and mix well.
Tip the chopped tomatoes in along with sugar.
Cook this on medium heat for 10 mins.
Then add the mutton and ensure all pieces are coated well with the masala.
Add a ladle of the stock and let it cook for another 5 mins or till there is no more liquid left and the dish is turning dry..
Garnish with coriander leaves.
Serve with hot rice and dal.