Mom's Mutton Roast

Each and every recipe/dish our mom makes for us is very special, and out of those there are some that are especially so. This mutton roast is one of those recipes from my mom and it is very close to our hearts because all of her kids, grandkids and daughter and son-in-laws love it. I'm so happy to share such a mouthwatering and easy to make recipe here. The actual recipe calls for whole spices that are dry roasted over medium heat and powdered along with ginger and garlic, but I made it with powdered spices available to make the process simple.

INGREDIENTS :

Mutton/Goat Meat   - 1 lb

Onion (Medium)       - 2

Shallots                   - A handful

Tomato (Small)         - 1 (Optional)

Ginger Garlic Paste  - 1 Tblsp

Cinnamon                - 1" piece

Cardamom               - 2

Cloves                      - 2

Turmeric Powder      - 1/4 Tsp

Red Chilly Powder    - 2 Tsp

Coriander Powder    - 1 Tsp

Jeera Powder           - 1/4 Tsp

Fennel Powder         - 3/4 Tsp

Pepper Powder        - 1/2 Tsp

Garam Masala Powder - 1/2 Tsp

Coconut oil               - 4 Tblsp

Salt                           - To taste

METHOD :

   Clean and  cut the meat into medium size cubes. Use either boneless or bonein or a mix of both. But boneless is highly recommended.

 In a pan, dry roast all the spice powders until the flavors come out, then keep the pan aside. Make sure they don't burn or else that burnt smell will spoil the dish.

 Thinly slice the onions, tomatoes and green chillies. If you prefer a real dry roast, leave out the tomato.

Thinly slice the shallots and keep aside.

In a pressure pan add two tablespoons of coconut oil (this is prefered buy any oil can be used) and fry the cinnamon, cardamom and cloves. When they start to give an aroma, add the onions and fry them until golden brown. Now add the ginger garlic paste and fry until the raw smell is gone.

Then add the meat and fry for 2 mins followed by the dry roasted spice powders. Add a tsp of salt at this point.

Add the tomatoes if you are using them and give it a good stir. Add not more than two tablespoon of water, close the pan and wait for steam to come out. Now put on the whistle and cook the meat until its 3/4 th done.

Switch off the stove, open the lid and add the sliced shallots at this point along with a tablespoon of oil, close the lid and cook on medium flame for about 5 mins.

When pressure subsides, open the lid. Now adjust the salt, add the remaining one tablespoon of oil, then let the liquid evaporate completely and fry the dish until it's dry and comes together.

This mutton roast is definitely a side dish to die for, and goes well with nearly everything.