Mutton Roti Layer Recipe – Tahini Yoghurt & Aubergine Delight

Last Updated on 6 months ago by Neha Deshmukh

Mutton Roti Layer Recipe – Tahini Yoghurt & Aubergine Delight

Hey everyone! I’m so excited to share this recipe with you – it’s a real showstopper and a total flavour bomb. I first stumbled upon a version of this when visiting family in Delhi, and I’ve been tweaking it ever since to get it just right. It’s a beautiful mix of textures and tastes, and honestly, it’s way easier to make than it looks. Let’s dive in!

Why You’ll Love This Recipe

This Mutton Roti Layer is seriously addictive. It’s got tender, spiced mutton, crispy roti triangles, and a creamy, tangy sauce that ties everything together. It’s perfect for a weekend dinner, a potluck, or even a festive gathering. Plus, it’s a fantastic way to use up leftover rotis – hello, zero waste! You’ll love how the flavours meld together, creating something truly special.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 3 tbsp Olive oil
• 1 medium-sized Onion
• 3 cloves Garlic
• 1 Aubergine (about 200g)
• 500g Minced mutton
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1 tsp Garam masala powder
• 1 tsp Red chilli powder
• 0.5 tsp Turmeric powder
• 8-10 Leftover rotis
• 250g Greek Yoghurt
• 2 tbsp Tahini
• 1 tbsp Lime juice

Ingredient Notes

Let’s talk ingredients! A few notes to help you get the best results:

• Tahini: This sesame seed paste adds a wonderful nutty flavour and creaminess to the sauce. Don’t skip it! You can find it in most supermarkets or health food stores.
• Greek Yoghurt: I prefer Greek yoghurt because it’s thicker and tangier than regular yoghurt, giving the sauce a lovely richness. Full-fat is best for flavour, but you can use low-fat if you prefer.
• Spice Blends: Feel free to adjust the spice levels to your liking. I love a good kick, but you can reduce the red chilli powder if you’re sensitive to heat. Using a good quality garam masala makes a huge difference too – look for one that’s freshly ground if possible.
• Mutton: I usually use goat meat for this recipe, but lamb works beautifully too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the olive oil in a kadai or large pan over medium heat. Add the chopped onion and sauté until it’s beautifully caramelized – this takes time, about 10-15 minutes, but it’s so worth it.
2. Add the minced garlic and cubed aubergine to the pan. Cook until the aubergine is softened, around 5-7 minutes.
3. Now, add the minced mutton. Break it up with a spoon and cook until it’s browned all over.
4. Sprinkle in the cumin powder, coriander powder, garam masala powder, red chilli powder, and turmeric powder. Add a pinch of salt and pepper. Stir well to coat the mutton with the spices. Cover the pan and let it simmer for about 15 minutes, stirring occasionally, until the mutton is cooked through and tender.
5. While the mutton is simmering, let’s make the sauce. In a separate bowl, whisk together the Greek yoghurt, tahini, garlic, lime juice, and a pinch of salt. For an extra smooth sauce, you can gently warm it over a double boiler (or a bowl set over a pan of simmering water) for a few minutes, whisking constantly. Don’t boil it!
6. Now for the fun part! If your rotis are stale, lightly brush them with water and warm them up in a pan or microwave. Cut the rotis into triangles. Deep-fry the roti triangles until golden brown and crispy. Alternatively, you can bake them in the oven for a healthier option. Toss the fried rotis with a sprinkle of chaat masala or your favourite spice blend while they’re still hot.
7. Time to assemble! On a large platter, layer the crispy fried rotis, followed by the spiced mutton mixture, and then drizzle generously with the tahini yoghurt sauce. Repeat the layers until you’ve used up all the ingredients.
8. Garnish with fresh coriander leaves and serve immediately.

Expert Tips

• Caramelizing Onions: Low and slow is the key! Don’t rush this step. The caramelized onions add so much depth of flavour.
• Mutton Tenderness: Simmering the mutton covered for a good 15 minutes ensures it’s beautifully tender.
• Sauce Consistency: If the sauce is too thick, add a tablespoon or two of water to thin it out.

Variations

• Chicken Roti Layer: Swap the mutton for 500g of minced chicken for a lighter version. My kids absolutely love this!
• Paneer Roti Layer: For a vegetarian option, use crumbled paneer instead of mutton.
• Spicy Kick: Add a chopped green chilli to the mutton mixture for an extra fiery flavour.

Vegan Adaptation

To make this dish vegan, simply substitute the mutton with a plant-based mince (like soy or pea protein) and use a plant-based yoghurt alternative for the sauce.

Gluten-Free Adaptation (Roti alternatives)

If you’re gluten-free, you can replace the rotis with gluten-free tortillas cut into triangles and baked or fried until crispy. Or, try using papadums for an extra crunchy base!

Spice Level Adjustment

Don’t be afraid to adjust the amount of red chilli powder to suit your taste. You can also add a pinch of cayenne pepper for an extra kick.

Festival Adaptations (Potential for celebratory platters)

This dish is fantastic for celebrations! Arrange it beautifully on a large platter and garnish with pomegranate seeds and chopped nuts for a festive touch. It’s perfect for Diwali, Eid, or any special occasion.

Serving Suggestions

Serve this Mutton Roti Layer with a side of raita or a simple salad. It’s also delicious with a squeeze of extra lime juice.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The rotis will lose their crispness, so it’s best to enjoy it fresh.

FAQs

What type of mutton is best for this recipe?

Goat meat is traditionally used, but lamb works just as well. Look for shoulder or leg of mutton, as these cuts are more flavourful.

Can I make this dish ahead of time?

You can prepare the mutton mixture and the sauce ahead of time and store them separately in the refrigerator. Assemble the layers just before serving to keep the rotis crispy.

What can I substitute for tahini?

If you can’t find tahini, you can use cashew butter or sunflower seed butter as a substitute, although the flavour will be slightly different.

How do I achieve perfectly caramelized onions?

Patience is key! Cook the onions over low heat for a long time, stirring occasionally, until they turn a deep golden brown colour.

Is there a way to make the rotis healthier?

You can bake the roti triangles instead of frying them, or use whole wheat rotis.

Can I use a different type of yoghurt?

While Greek yoghurt is preferred, you can use plain yoghurt, but it might be a bit thinner. You can strain it through a cheesecloth to thicken it up.