Mutton Ghee Roast

Ingredients

• - 400g mutton in Mangalorean style
• - 2 tbsp groundnut or coconut oil
• - 2 onions
• - 2 tomatoes
• - 1 tbsp ginger-garlic paste
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/4 tsp turmeric
• - 1 sprig curry leaves
• - Salt to taste

Method

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. 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. Pressure cook mutton: Pressure cook marinated mutton with half cup water for 5-6 whistles until tender. Drain and save stock.
4. Heat ghee very generously: Heat 5 tbsp ghee in a heavy pan. This is not optional — ghee roast needs generous ghee.
5. Fry shallots: Add 1.5 cups sliced shallots. Fry 12-15 minutes until very dark golden.
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. Add cooked mutton: Add the pressure-cooked mutton. Toss to coat in the dark masala.
8. Add stock: Add 3-4 tbsp of the saved stock. Toss and cook on high heat 5 minutes.
9. Final ghee: Add 1 tbsp more ghee. Toss on high heat 3 minutes until mutton is beautifully dark and coated.
10. Serve: Adjust salt. Mutton ghee roast should be very dark, rich and smoky. Serve with neer dosa or parotta.