Mutton Ghee Roast

Ingredients (10)

• boneless mutton1 kg
• ghee250 ml
• cumin seeds15 g
• dried red chillies5
• small onions250 g
• curry leaves2 sprig
• red chilli powder15 g
• turmeric powder0.5 tsp
• salt2 tsp
• water500 ml

Method

1. 1

   Heat the ghee in a heavy-bottomed kadai or large saucepan over medium heat.

2. 2

   Add the cumin seeds and allow them to crackle.

3. 3

   Add the dried red chillies and fry for a few seconds until fragrant.

4. 4

   Add the curry leaves and sauté briefly.

5. 5

   Add the chopped shallots and cook until they become soft and golden brown.

6. 6

   Reduce the heat to low.

7. 7

   Add the chilli powder and turmeric powder.

8. 8

   Sauté for 30 seconds, ensuring the spices do not burn.

9. 9

   Add the mutton pieces and mix well so they are coated with the masala.

10. 10

    Add the salt.

11. 11

    Pour in enough water to just cover the meat (approximately 500 ml).

12. 12

    Cover with a lid and cook over low heat for 60–75 minutes, stirring occasionally, until the mutton becomes tender.

13. 13

    Pressure cook the mutton with the spices and 300 ml water for 6–8 whistles until tender.

14. 14

    Transfer to the kadai and continue roasting.

15. 15

    Once the mutton is cooked, remove the lid.

16. 16

    Increase the heat to medium.

17. 17

    Cook until all the liquid evaporates and the ghee begins to separate.

18. 18

    Continue roasting for 10–15 minutes, stirring frequently, until the masala coats the meat and develops a rich, dark colour.