Mutton Ghee Roast

• Black pepper

  4 g

• Coriander seeds

  8 g

• Cumin seeds

  4 g

• Curry leaves

  20 pc

• Fenugreek seeds

  2 g

• Garlic

  25 g

• Jaggery

  8 g

• Kashmiri red chili

  8 pc

• Mutton

  curry cut, bone-in

  500 g

• Oil

  50 ml

• Salt

  to taste

• Tamarind pulp

  20 g

• Turmeric powder

  3 g

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Method

1. 1Pressure cook the mutton with turmeric, salt and a little water until tender.
2. 2Dry roast Kashmiri and byadgi chillies with coriander, cumin, pepper and fenugreek.
3. 3Grind the roasted spices with garlic and tamarind to a smooth paste.
4. 4Heat oil and crackle curry leaves.
5. 5Add the ground masala paste and cook on low heat until it darkens and oil separates.
6. 6Add the cooked mutton and toss to coat thickly.
7. 7Splash in a little stock and roast, stirring, until sticky and glossy.
8. 8Balance with a pinch of jaggery to round the heat.
9. 9Finish with fresh curry leaves and serve dry.