- To marinate the mutton In a mixing bowl, combine the mutton, along with the yogurt, turmeric powder, salt and lemon juice. Mix well the marinade onto the mutton pieces, set aside for a minimum of 30 minutes. To make the ghee roast masala Heat a skillet on medium heat, to this add the dry red chillies, peppercorns, cloves, methi seeds, coriander seeds and cumin seeds. Dry roast for about 4-6 minutes, or until the aroma of the spices wafts in the air. Turn off the flame and allow the spices to cool down. Into the mixer jar, add the roasted spices, garlic cloves, and tamarind paste, grind into a smooth paste, using some water. Transfer the ghee roast masala into a bowl and set aside. To make the Mutton Ghee Roast Into a pressure cooker, add the marinated mutton with 1/4 cup of water and close the lid. Pressure cook for about 3-4 whistles, or till it is about 80% done. Once done, transfer the mutton to a bowl and set aside. Heat a kadai, on medium flame, to this add the ghee. Once the ghee is hot add the curry leaves. When the curry leaves splutter, add in the the freshly ground ghee roast masala, and cook until the ghee comes up to the surface. This will take about 4-6 minutes on medium heat. To this cooked ghee roast masala, add the pre cooked mutton along with 1/4 cup of the stock from the pressure cooker. Now add in the jaggery and adjust salt. Continue to cover and cook the Mutton Ghee Roast Masala for about 8-10 minutes on low heat. Turn off the flame once done. Check the salt and spices and adjust according to taste. Transfer the Mutton Ghee Roast Masala to a serving bowl and serve hot.
Mutton ghee roast
#myrecipe
By Radha Nelanti
Jan, 27th
601
Servings
2 persons
Cook Time
25 minutes
Ingredients
15
- 17
Ingredients
- Mutton
- Curd
- Turmeric powder
- Lemon
- Salt
- Dried red chillies
- Cinnamon
- Black pepper
- Fenugreek
- Coriander
- Cumin seeds
- Garlic
- Tamarind
- Ghee
- Curry leaves
- Jaggery
- Salt
