MUTTON GHEE ROAST

MUTTON GHEE ROAST

INGREDIENTS 

Mutton - 3/4 Kg
Ghee - 5 Tbsps 
Curd - 2 Tbsps 
Green Chillies - 4
Curry Leaves - 2 Sprigs 
Coriander Leaves - 1/2 cup

INGREDIENTS TO MARINATE 

Red Chilli Powder - 3 Tsps
Turmeric Powder - 1 Tsp 
Fennel Powder - 2 Tsps
Coriander Powder - 1 Tsp 
Cumin Powder - 1 Tsp 
Ginger Garlic Paste - 2 Tbsps 
Crushed Peppercorns - 1 Tbsp 
Ghee - 1 Tbsp 
Salt - To Taste

Marinate mutton in the marinade for an hour
Pressure cook until soft 

INGREDIENTS TO DRY ROAST 

Ginger Garlic Paste - 1 Tbsp
Kashmiri Chillies - 12
Coriander Seeds - 1/2 Tbsp
Peppercorns - 1 Tbsp 
Cumin Seeds - 1 Tsp 
Fennel Seeds - 1/2 Tbsp
Star Anise - 1
Cinnamon - 1” piece 
Cardamoms - 2
Cloves - 2

METHOD 

Dry roast all of the whole spices in a pan in medium flame 
Add the dry roasted spices along with ginger and garlic paste in a blender 
Pulse a little add enough water and grind to a smooth paste and set aside
Chop coriander leaves and green chillies 
In a heavy bottomed pan add the ghee and half of the curry leaves
Add in the ground masala and sauté until oil floats on top and aromatic 
Add in the curd and sauté for a few minutes 
Let the ground masala cook in low flame for awhile 
Add in the pressure cooked mutton along with the broth
Simmer until the gravy dries up to your required consistency 
Add in the chopped green chillies 
Add the remaining curry leaves and chopped coriander leaves 
Serve hot with rice or rotis

Notes:

Adjust spices to suit your taste 
You can use lemon juice also instead of curd