Though the name may sound exclusive, making this easy spicy mutton recipe is surprisingly simple. Using a pressure cooker helps tenderize the mutton quickly, and the rest follows easy, step-by-step cooking.
Whether you prefer this style of mutton curry or another, the curry naturally absorbs into the meat as it cooks, thickening automatically. For a juicier, non-dry curry, avoid cooking until the gravy is too thick (LAMB KEEMA).
Fragrant with curry leaves, spicy, and
with meat that falls effortlessly from the bone, this Ghee Mutton Roast is a
truly delicious South Indian mutton recipe that leaves you craving more.
Ingredients for Ghee Mutton Roast
Pressure cook these ingredients together
1/2 kg mutton - cut into pieces
1/2 tbsp ginger paste
1/2 tbsp garlic paste
1/2 tbsp turmeric powder
Some water
For the Masala Paste (mix these ingredients together)
1 tbsp chili powder
1 tsp coriander powder
1 tsp fennel powder
1 tsp cumin powder
1/2 tsp crushed black pepper
Some water
Other Ingredients
2 tbsp ghee
7 shallots - sliced
1 large tomato - chopped
Some curry leaves
Spices: 2 bay leaves, 2 star anise, 4 cloves,
2 cinnamon sticks
Salt to taste
How to Make Ghee Mutton Roast
Heat ghee, saute shallots and curry leaves.
Add masala paste, spices, and tomato.
Stir and cook till aromatic and oil separates.
Pour in the mutton liquid/residue, season with salt.
Simmer for the gravy to thicken.
Tip in pressured cooked mutton
Stir a couple of times and off the heat.
