Mutton Ghee Roast
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Mutton Ghee Roast is an intensely flavorful and rich masterpiece from the Kundapur region of Karnataka. This recipe features lamb chunks slow-cooked in a generous amount of pure ghee and a fiery red spice paste made with roasted Bydagi chilies and tamarind. Unlike regular curries, this dish is defined by the incredible aroma of toasted ghee and the absence of onions or tomatoes in the base. Its taste is spicy, tangy, and profoundly buttery, with a deep crimson color. This dish is a premium icon of coastal dining, best enjoyed with Neer Dosa or Appam. Best served hot with a final garnish of curry leaves.
Ingredients
Cooking Instructions
Tips & Secrets
- Using high-quality pure ghee is the single most important secret to achieving the authentic flavor profile.
- The jaggery provides a subtle professional sweetness that balances the intense heat of the Bydagi chilies.
- Roasting the mutton in ghee initially locks in the flavor and ensures the meat remains succulent throughout.
- Do not use onions or tomatoes; the body of the gravy should come entirely from the spice paste and ghee for authenticity.
Nutritional Information(Per 200g)
520 kcal
28g
42g
8g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.