Category Archives: Ghee Roast

Lamb or Mutton Ghee (Clarified Butter) Roast

 

lamb-or-mutton-ghee-roast-copy

600 Mutton or Lamb

Ingredients:

Marinade:

½ tsp turmeric powder

½ tsp Red Chilli Powder

½ tsp Coriander Powder

Salt to taste (3/4 tsp)

Masala:

6 Tbsp Dexter’s Meat Masala Paste (see Video)

Other ingredients:

7 Tbsps Ghee

One sprig curry leaves

 

Method:

Cut the Lamb or Mutton into medium pieces (wash and drain) and marinate with the marinade ingredients for at least 30 mins.

Heat 2 tbsps of the ghee in a pan and add the marinated Lamb or Mutton pieces and fry till the meat is slightly browned (seal the meat). Transfer to a pressure cooker and cooked the meat (6 whistles). Separate the meat pieces and gravy.

Add the 4 tbsps ghee and add 6 Tbsps of Dexter’s Meat masala Paste to the pan and fry till rawness goes and oil comes out of the mixture. Add little of the gravy and cook further till the get a brown colour. Add water if required (preferably the boiled meat water). The consistency of gravy should be slightly thick. Add the Lamb or Mutton and salt to taste. Mix well and Cook till water dries up. Add 1 tbsp ghee, mix well.

Garnish with curry leaves and remove from fire.

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Chicken Ghee (Clarified Butter) Roast

Ghee Roast

Chicken Ghee (Clarified Butter) Roast

1.5 Kg Chicken

Ingredients:

Marinade:

1cup curds

1.5 tsp turmeric powder

1 lime ( Juice)

Salt to taste (1.5 tsp)

Masala:

15 Kashmiri Chillies

8 Red Chillies

15 Pepper Corns

1.5 tsp cumin seeds

3 tsp Coriander seed

1 tsp Fenugreek seeds

15 flakes garlic

1 lemon sized tamarind soaked in water

1 cup Ghee

3 tsp sugar

Three sprigs curry leaves

3 tbls chopped coriander

Method:

Cut the chicken into medium pieces and marinate in the marinade ingredients overnight or at least 6 hours in refrigerator.

Dry roast the chillies, pepper, coriander, cumin, fenugreek and then grind all the ingredients to a fine paste using little water.  Keep the masala water.

Heat half of the ghee in a pan and add the marinated chicken pieces and fry till almost cooked. Remove the pieces and water.

Add the remaining ghee and fry the ground masala till rawness goes and oil comes out of the mixture. Add the fried chicken, some of the water and salt to taste. Cook till water dries up. Add Sugar and mix well.

Garnish with curry leaves, chopped coriander leaves and remove from fire.