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Bakri Eid Special: Mutton Ghee Roast Recipe

🌟 Introduction
This Bakri Eid, make your feast unforgettable with the fiery, flavorful, and absolutely indulgent Mutton Ghee Roast. Originating from the coastal town of Kundapur in Karnataka, this dish is a spicy, ghee-laden celebration of traditional Indian spices and tender mutton.
The slow-cooked meat, drenched in roasted masalas and desi ghee, offers a rich, smoky, and slightly tangy flavor that’ll steal the spotlight at your Eid table.
Prep Time30 minutes
Cook Time45 minutes
Course: Main Course, Non Veg
Cuisine: Indian
Keyword: Bakri Eid Special
Servings: 4
Cost: 200

Ingredients

For Marination:

  • 500 g boneless mutton cut into medium pieces
  • 1/2 cup curd yogurt
  • 1 tbsp ginger-garlic paste
  • 1/2 tsp turmeric powder
  • Salt to taste

For Masala:

  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1/2 tsp fenugreek seeds
  • 6 –8 dry red chilies Kashmiri for color, Guntur for heat
  • 4 –6 black peppercorns
  • 1- inch cinnamon stick
  • 3 –4 cloves
  • 1/2 tsp fennel seeds

For Cooking:

  • 3 –4 tbsp ghee clarified butter
  • 1 onion finely sliced
  • 1 tbsp tamarind pulp
  • 1 tsp jaggery optional
  • A few curry leaves

Instructions

🔸 Step 1: Marinate the Mutton

  • In a bowl, combine mutton with curd, turmeric, salt, and ginger-garlic paste.
  • Cover and marinate for 4 hours or preferably overnight in the fridge.

🔸 Step 2: Roast and Grind Masala

  • Dry roast all the masala ingredients on low heat until aromatic (2–3 minutes).
  • Let cool and grind into a smooth paste with a little water.

🔸 Step 3: Cook the Mutton

  • Pressure cook or boil the marinated mutton until tender (4 whistles in a pressure cooker).
  • Reserve the stock if any.

🔸 Step 4: Prepare the Ghee Roast

  • Heat ghee in a pan. Add sliced onions and sauté till golden.
  • Add curry leaves and the ground masala paste. Cook for 5–6 mins until ghee starts separating.
  • Add tamarind pulp, jaggery (if using), and cooked mutton along with stock.
  • Sauté on medium-high flame until the masala coats the mutton and the ghee separates.

🍽️ Serving Suggestions

  • Serve hot with neer dosa, malabar parotta, rice roti, or steamed rice
  • Add a side of onions soaked in lemon juice for freshness

💡 Pro Tips

    ✅ Use Guntur chilies for heat and Kashmiri chilies for deep red color

      ✅ Cook slowly for a rich, deep-roasted flavor

        ✅ Add ghee at the end for that final aromatic punch