Mutton Roast
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Mutton Roast

👤 4 servings medium 🌍 Indian facebook.com ↗

Swadish's pen roast lamb is an insanely delicious and super tender dish that combines aromatic spices with caramelized onions and tender pressure-cooked meat. This aromatic roast features a homemade spice blend of toasted coriander, cumin, fennel, and warm spices that deliver complex, layered flavors perfect for lamb lovers.

Lamb

Ingredients

  • 1 kg lamb
  • 2 tbsp ginger garlic paste
  • 4 shallots
  • 1 tbsp red chili powder
  • 1 tsp turmeric powder
  • 1 tsp salt
  • 1 cup warm water
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tbsp fennel seeds
  • 1 tbsp black peppercorns
  • 4 cloves
  • 1 inch cinnamon
  • 4 green cardamom
  • 2 dried red chillies
  • 3 tbsp coconut oil
  • 10 curry leaves
  • 0.5 tsp cracked black peppercorns
  • 2 tbsp coriander leaves

Instructions

  1. Cut lamb into bite-sized pieces and add ginger garlic paste, sliced shallots, red chili powder, turmeric powder, and salt. Mix well.
  2. Add the marinated lamb into a pressure cooker along with warm water and give it a good stir.
  3. Put the lid on the pressure cooker, shake it well, and place on the stove. Cook for 3-4 whistles (about 15-20 minutes).
  4. While the lamb cooks, roast coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, cinnamon, green cardamom, and dried red chillies on a low flame for about 4 minutes until aromatic and slightly brownish.
  5. Let the toasted spices cool down, then grind them to a coarse texture.
  6. In a separate pan, heat coconut oil and add fresh curry leaves and sliced shallots. Stir well.
  7. Brown the onions on a medium flame for 5-6 minutes to lightly caramelize them and bring out the sweetness.
  8. Once shallots are caramelized, add ginger and garlic paste and stir well.
  9. Add turmeric powder, red chili powder, and cracked black peppercorns. Stir and cook on a gentle flame for 30-40 seconds.
  10. Add the cooked lamb from the pressure cooker to the pan and stir well. Cook for 3-4 minutes.
  11. Add the ground spice mix and give it a thorough mix.
  12. Season with curry leaves and freshly chopped coriander leaves. Stir and serve hot.

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