🍖 Kerala-Style Mutton Ghee Roast Recipe – A Fiery South Indian Treat with Love

🍖 Kerala-Style Mutton Ghee Roast Recipe – A Fiery South Indian Treat with Love 

Kerala-style mutton ghee roast served hot with Malabar parotta and lemon slices

Close your eyes and imagine the sound of sizzling curry leaves in hot ghee, the aroma of roasted spices, and the rich, deep color of slow-cooked mutton masala. That’s not just food – it’s a love letter from Kerala.

Welcome to a dish that South Indians swear by and food lovers around the world crave — the Kerala-style Mutton Ghee Roast. Unlike your regular mutton curry, this one’s dry, spicy, and oozes with flavor from every bite. It’s not just a meal; it’s a fiery experience served on a banana leaf or a brass plate.

🌟 What Makes Kerala Mutton Ghee Roast So Special?

Here’s what makes this dish unforgettable:

• It’s made with goat meat, not lamb — more traditional and flavorful.
• No shortcuts: whole spices are roasted and ground fresh.
• Desi ghee replaces oil. Yes, that golden goodness matters.
• Dry roast technique — no gravy, just thick, masala-coated meat.
• Infused with curry leaves, dry red chilies, pepper, and coconut.
• Perfect with Malabar parotta, ghee rice, or even bread!

If you love South Indian cuisine, this dish should be on your must-cook list. Whether you serve it at a family gathering or weekend dinner, expect empty plates and spicy smiles.

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⏰ Preparation & Cooking Time

Step	Time
Marination	1–8 hours
Cooking (Pressure cook or slow simmer)	20–25 minutes
Roasting with masala	15–20 minutes
Total Active Time	~45 minutes (excluding marination)

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🧂 Ingredient List (Serves 4)

🥩 For Marination

• 500g 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 (don’t hold back!)
• A handful of fresh curry leaves
• Salt to taste

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💡 Ingredient Alternatives

• Mutton: Goat meat gives best results, but lamb shoulder or even chicken can work in a pinch (reduce cooking time for chicken).
• Ghee: Please don’t replace it! But if you must, use a mix of butter and oil (not the same, though).
• Dry red chilies: Byadagi chilies for color, Guntur chilies for heat — or use Kashmiri chilies for milder versions.
• Grated coconut: Optional, but adds depth. Skip if unavailable or sub with 1 tsp coconut milk powder.

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🧠 Pro Cooking Tips

• Don’t skip marination: Let the mutton absorb flavors deeply — longer the better.
• Slow cook if you have time: Pressure cooking is fine, but low and slow brings out richness.
• Grind to a thick paste: Masala should be smooth, not gritty.
• Ghee over oil, always: That’s what makes this a “ghee roast” — don’t cheat!
• Roast until sticky: Final texture should be thick, not saucy. Masala must cling to the meat.

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🔥 Step-by-Step Cooking Instructions

Let’s break this process down so even first-time cooks can master it.

🔸 Step 1: Marinate the Mutton

In a bowl, mix mutton with:

• Turmeric, red chili, salt
• Yogurt, ginger-garlic paste, lemon juice

Massage well. Let it rest for at least 1 hour, or overnight in the fridge for deeper flavor.

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🔸 Step 2: Cook the Mutton

Pressure cook or slow simmer the marinated mutton with very little water (just enough to avoid burning). Cook till it’s about 90% done.

💡 Pro tip: Save the stock! It’s rich and can help adjust the masala consistency later.

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🔸 Step 3: Make the Masala Paste

In a dry pan:

• Roast coriander seeds, fennel, dry red chilies, peppercorns, cinnamon, cloves, cardamom until aromatic.
• Add garlic, ginger, onion, coconut and roast till golden.
• Cool the mixture and grind it into a smooth, thick paste. Add a little water if needed, but keep it thick.

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🔥 Step-by-Step (Continued): Ghee Roasting Time!

You’ve marinated. You’ve cooked. Now comes the real magic — the ghee roast.

🔸 Step 4: Roast in Ghee

• In a heavy-bottomed pan or kadhai, heat 3 tablespoons of ghee.
• Add a handful of fresh curry leaves. Let them splutter and crisp.
• Stir in the ground masala paste and roast it slowly on medium heat.

Keep stirring to avoid burning. Let the paste cook till the raw smell disappears and oil (ghee) begins to release from the sides.

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🔸 Step 5: Add Cooked Mutton

• Now add your cooked mutton pieces to this masala.
• Mix gently so every piece gets coated with the rich, spicy masala.
• Add a splash of the reserved mutton stock only if it's too dry.
• Roast on medium-low flame until:
  • Masala is dark reddish-brown
  • Ghee separates slightly
  • Meat is soft, coated, and sticky

This may take 15–20 minutes. Be patient — it's worth it.

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🥘 How to Serve Mutton Ghee Roast

• Best pairings:
  • Kerala-style Malabar parotta (soft and flaky)
  • Ghee rice or plain white rice
  • Neer dosa or appam
  • Or even garlic naan and hot chapatis

Garnish with:

• A few fresh curry leaves
• A final drizzle of warm ghee (for that extra punch)

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🍽️ Storing & Reheating

• Refrigerate leftovers in an airtight container. Stays good for 3 days.
• Reheat gently on a tawa with a few drops of ghee. Avoid microwaving — it kills the flavor!

Flavor Tip: It tastes even better the next day as the masala settles into the meat.

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🔄 Variations You’ll Love

• Chicken Ghee Roast: Same recipe, just reduce cooking time.
• Prawns: Marinate for 15 mins, sauté directly in masala (no pressure cooking).
• Vegetarian version: Use mushrooms or paneer – not traditional, but delicious.
• Add a teaspoon of jaggery if you like a hint of sweetness.

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❓ Frequently Asked Questions

Q: Is this the same as Mangalorean Ghee Roast?

A: Similar, but Kerala-style uses more pepper, coconut, and often goat meat instead of chicken.

Q: Can I skip coconut?

A: Yes. It’s optional, but gives a slightly creamy depth to the masala.

Q: Can I make it less spicy?

A: Use fewer red chilies or switch to Kashmiri chilies for milder heat with rich color.

Q: Why ghee and not oil?

A: Ghee gives that nutty, rich aroma. It’s the soul of this dish. No compromise here.

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💬 Final Thoughts

Kerala Mutton Ghee Roast is not just a dish. It’s a soulful, fiery celebration of spice, heat, and love for bold flavors. With each bite, you’ll feel the depth of roasted masala, the richness of desi ghee, and the tenderness of slow-cooked mutton. Whether it’s a family dinner or festive feast, this recipe never fails to impress.

So, tie your apron, heat that kadhai, and let the aromas of Kerala fill your kitchen.

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📜 History of Mutton Ghee Roast

The roots of ghee roast trace back to Kundapura, a small town near Mangalore. Originally made with chicken, the dish slowly spread across South India, especially in coastal Kerala where cooks began using goat meat, coconut, and black pepper — adapting it to suit the Malabar palate.

What started as a rustic dish in small eateries is now a star of wedding menus, festive lunches, and coastal hotels. Its bold flavors and traditional prep method make it a standout in South Indian cuisine.