Mutton roast recipe

Mutton.txt

This is not a precise recipe, you can adjust ingredients as per your taste - less spicy, adjust oil based on how much fat there is on the meat. You could add a bit of water, but I've found that this is not necessary at all - the moisture in the onions and fat in the meat is sufficient to cook it. Try to get a mix of fatty and lean pieces of mutton.


The key ratio is 1 kg meat = half kg onion, this provides enough moisture to cook the meat. The spice mix is also something you can tune to your liking. 


Process:

Either make the masala listed below, or buy ready made "meat masala" which also works.

Roughly chop onions into long strips, precision is not needed as it will all melt away. 

Pre-heat the oven to 180 C. 

Use a thick-bottomed oven proof dish with a sealable lid (enamelled dutch oven is the best if you have one), to heat the mustard oil up on your stove. 

Once the oil is warmed up - Add the onions and meat and mix it all up really well. 

To help cook it you can make a cartouche (greaseproof baking paper in a circular shape) to cover the meat and onions. Place the lid on top so that moisture can't escape easily. 

If you don't want to make a cartouche you can put the lid on and seal it with some dough (like a dum biriyani) - but this is annoying if you want to stir it later. 

Put the dish in the pre-heated oven, let it cook for 2-3 hours at 180 C. If you have more time, you can lower the temperature to 160 and let it be in the oven for 3-4 hours. 

Towards the end of the cooking process (30 minutes to go), you can give it a good stir and check if the meat is cooked to your liking. 

Let it cool down for 30" or so before eating. 

For Champaran Masala: 
Coriander seeds (धनिया बीज) - 3 tbsp
Cumin (जीरा) - 1 tbsp
Fennel seeds (सौंफ) - 1 tbsp
Black cardamom (काली इलाइची) - 4 nos
Cardamom (इलाइची) - 12 nos need
Cloves (लौंग) - 10 nos need (optional if you don’t like cloves) 
Cinnamon 1” pc (दालचीनी) - 2 nos 
Mace, whole (जावित्री) - 2 nos 
Nutmeg (जायफल) - ¼ don’t  use powder
Peppercorn (काली मिर्च) - 1 tbsp
Kashmiri red chilli (कश्मीरी लाल मिर्च) - 5-7 nos
Stone flower (पथर के फूल) - 5-6 nos need 
Kasoori methi leaves (कसूरी मेथी) - 1½ tbsp

For Marinating Meat (even an hour or two of marination works, if you're using the fridge to marinate - leave it out for an hour before cooking so that it cooks evenly): 

Mustard oil (सरसों तेल) - ½ cup 
Mutton (मटन) - 1 kg
Salt (नमक) - to taste
Ginger garlic paste (अदरक लहसुन पेस्ट) - 1½ tbsp need
Turmeric (हल्दी) - ½ tsp 
Kashmiri chilli powder (कश्मीरी मिर्च पाउडर) - 1½ tbsp
Coriander powder (धनिया पाउडर) - 2 tbsp
Cumin powder (जीरा पाउडर) - 2 tsp
Champaran masala (चंम्पारण मसाला) - 2 tbsp
Green chillies (हरि मिर्च) - 4-5 nos
Garlic whole bulb (साबुत लहसुन) - 3-4 nos 
Onions, chopped (प्याज़) - ½ kg