Mutton Ghee Roast

Method

1. 1

   Marinate mutton: Cut 750g mutton into pieces. Mix with 1.5 tbsp ginger-garlic paste, 1.5 tsp red chilli powder, half tsp turmeric, 1 tsp garam masala and salt. Marinate 1 hour.

2. 2

   Make ghee roast masala: Blend 6-8 dried Byadgi red chillies (soaked 15 minutes), 1 tbsp coriander seeds, 1 tsp cumin, 8 garlic cloves, 1 tsp tamarind paste and salt to a smooth paste.

3. 3

   Pressure cook mutton: Pressure cook marinated mutton with half cup water for 5-6 whistles until tender. Drain and save stock.

4. 4

   Heat ghee very generously: Heat 5 tbsp ghee in a heavy pan. This is not optional — ghee roast needs generous ghee.

5. 5

   Fry shallots: Add 1.5 cups sliced shallots. Fry 12-15 minutes until very dark golden.

6. 6

   Add ghee roast masala: Add the dark red chilli paste. Fry on medium heat 10-12 minutes stirring constantly until paste darkens and ghee separates completely.

7. 7

   Add cooked mutton: Add the pressure-cooked mutton. Toss to coat in the dark masala.

8. 8

   Add stock: Add 3-4 tbsp of the saved stock. Toss and cook on high heat 5 minutes.

9. 9

   Final ghee: Add 1 tbsp more ghee. Toss on high heat 3 minutes until mutton is beautifully dark and coated.

10. 10

    Serve: Adjust salt. Mutton ghee roast should be very dark, rich and smoky. Serve with neer dosa or parotta.