Mutton Roast

Mutton Roast

Mutton Roast

Asha Jible
Nothing else tastes like yummy mutton recipes. Mutton recipes will always taste better than any other meat recipes. It could be my own perspective. But for me and my family, it is just awesome. for any special occasions, I make sure there is at least one mutton recipe either mutton chops, or mutton roast or fry or 'the mutton biryani'.
Recently, I have had a take-out from a nearby restaurant. We got beef roast and it was very tasty to have with Kerala Porotta. So while I was having it, I was trying to figure out the ingredients, I asked myself why couldn't I try this with mutton. And it is when I thought of making a mutton roast. And it came out to be superb. As always, the decisions taken abruptly are the best ones than those with too much planning. I have had help from my mother-in-law, as when it comes to traditional recipes, they would know better the correct amount of each ingredient to put in the recipe.
So lets come to the point. How to make the Mutton Roast? It is a simple recipe, not too much complications. Cook the Mutton in the pressure cooker for around 6-8 whistles or until the mutton is cooked well. Once cooked, keep it aside with the stock. In another pan, the ginger, garlic, shallots and onions are fried, put the masala or curry powders and then add the chopped tomatoes to balance out the spiciness, also it gives a touch of tanginess. Then once all these are cooked, add the cooked mutton and stock and stir well until the gravy is completely reduced. Add a generous amount of curry leaves to increase the flavor and add a nadan (traditional) touch to the recipe. And finally, add a spoon of coconut oil and sprinkle a spoon of pepper powder. And stir well and serve hot with Porotta, chapati, appam or even rice.
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Main Course, Side dishes
Cuisine Indian, Kerala cuisine
Servings 6


For Cooking the Mutton

  • 1 kg Mutton Curry piece size
  • 1 tsp Turmeric powder
  • ½ Garam masala
  • ¾ cup Water
  • Salt to taste

For Making Graving

  • 3 + 1 tbsp Coconut oil
  • 1 tsp Mustard seeds
  • 1 tbsp Garlic chopped
  • tbsp Ginger chopped
  • 10 Shallots chopped
  • 5 big Onion chopped
  • 2 medium Tomato chopped
  • ½ tsp Turmeric powder
  • ½ tbsp Coriander Powder
  • 1 tbsp Chili powder
  • ½ tbsp Kashmiri Chilli powder
  • tsp Garam masala
  • 1 + 1 tsp Pepper powder
  • Salt to taste
  • Curry leaves (3-4 twigs) a generous amount


Cooking the Mutton

  • Into a pressure cooker, put the mutton pieces, turmeric powder, garam masala, water and salt to taste
  • Stir well.
  • Close and pressure cook for 6-8 whistles or until the mutton is cooked
  • Keep is aside

Making gravy

  • Into a kadai kept on medium flame, pour coconut oil, once the oil is heated, put the mustard seeds
  • Add garlic and ginger, and stir for 3 mins
  • Add the chopped shallots and onion and few curry leaves, stir until the onions turn soft
  • Add turmeric powder, coriander powder, chili powder, kashmiri chili powder, garam masala, pepper powder and salt.
  • Stir until the raw smell of the powders fade or oil starts appearing or when the onion starts looking shiny or glossy.
  • Then add the tomatoes and stir until half done
  • Once done, add the mutton and the stock
  • Stir well and cook for 25 mins until the gravy is reduced to half
  • The cooking time should depend on how well the mutton has been cooked in the cooker and also on the amount of mutton stock.
  • If you want the mutton to be cooked more, then add the cooking time accordingly.
  • Keep adding the curry leaves, to add on its flavor
  • Add 1 tbsp of coconut oil and 1 tsp pepper powder
  • Stir well once more and serve into another bowl
  • Yummy mutton roast is ready.



Try this wonderful yummy recipe. I’m sure you would love it. 
Let me know how it went for you.
Lots of love, 
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Keyword mutton fry, mutton recipes, mutton roast, mutton sukka, non veg recipes, TheLemonGinger

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