Mysore Mutton Roast is a tasty and royal Indian dish. In Singapore Indian restaurants, it is a popular delicacy for functions and parties. All of us in my home love this mutton feast very much so I have tried to learn how to cook Mysore Mutton Roast in restaurant style. As usual I have added my own take of it too for my own satisfaction. 😉 🙂 Mysore Mutton Roast is a compound of Indian spices, that spices aroma really enrich the taste of mutton and its gravy. In this recipe I used a big amount of shallots and ginger to mask mutton’s raw smell and also increase its gravy’s taste. Before the gravy’s preparation, I pressure cook pre-marinated mutton to get a tender taste and use the same mutton’s essence for its gravy preparation instead of water. It turned out very well and I got an excellent taste similar to restaurant style. Mysore Mutton Roast is a thick gravy textured dish and a good combination with Naan, Chappathy or boiled rice. Try and enjoy this mutton feast with awesome flavors of Indian Spices, I am sure all non-vegetarian’s love this tender spicy taste very much 🙂

Ingredients for Mysore Mutton Roast (Restaurant Style)

Method For Mysore Mutton Roast (Restaurant

• In a mixing bowl, place mutton and ingredients for marinate. Mix well and refrigerate at least 30 minutes.
• Pressure cook marinated mutton in a medium flame. When its whistle twice, turn off the heat. Keep aside to cool and release its pressure.
• When pressure released, separate essence water from the cooked mutton and keep aside.
• Heat oil in a heavy bottomed pan or wok. Add cinnamon, star anise, cardamom, bay leaves, cloves and fennel seeds and saute well. You will get a wonderful aroma.
• Add shallots, green chilly and curry leaves stir well.
• When its light brown, add ginger and garlic paste. Stir and fry well.
• Add all masala powders and roast well.
• Add tomato pieces and stir until soft.
• Pour the mutton essence water in it. Mix well and allow it to boil.
• When it’s boiled well, add cooked mutton pieces and mix well. Add salt required and cook it in a medium heat, do not cover the pan.
• When its thick gravy in texture, add cashew nuts and mix well.
• Stir it continuously in a high flame until gravy is dry in texture and masala well cover each mutton pieces.
• Turn off the heat and garnish Mysore Mutton Roast with chopped coriander leaves. Serve hot with boiled rice, chappathi or naan and enjoy!

In this recipe I did not add water.You can get sufficient water from the pressure cook meat itself

It is a bit spicy preparation, you can adjust/reduce chilly powder and pepper powder as per your taste.

In this recipe, you can use big onions instead of shallots but shallots gives you a better taste and textured gravy

Try to use homemade meat spices powder and roasted cumin seed powder.It gives your dish an excellent taste.

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