Mutton Ghee Roast - I absolutely adore south Indian curries, whether they come from Kerala or Mangalore, they are rich in spices and mellowed out typically with coconut. This Ghee roast does not contain cream like its north Indian counterparts but gets its rich buttery flavour from the ghee. This recipe uses almost 7 tbsps. of Ghee.
|Ghee||7 1/2 Tablespoon (in total)|
|Ginger garlic paste||2 Tablespoon|
|Cinnamon stick||2 Inch|
|Lime||1 , juiced|
|Cumin seeds||1 Tablespoon|
|Fennel seeds||1 Tablespoon|
|Coriander seeds||1 Tablespoon|
|Chopped ginger||1/4 Cup (4 tbs)|
|Chopped garlic||1/4 Cup (4 tbs)|
|Water||1 1/2 Cup (24 tbs) , divided (1/2 cup for spice masala and 1 cup for mutton)|
|Curry leaves||1/4 Cup (4 tbs)|
|Hung curd||2 Tablespoon|
1. If using the Instant Pot to saute your spices add ½ tbsp of the ghee and roast the Kashmiri and regular chillies, cinnamon, star anise, cardamoms & cloves.
2. Add the cumin, fennel and coriander seeds and peppercorns.
3. Remove and cool.
4. Once cool grind together with the lime, ginger and garlic to a paste using as much water as required.
5. Heat 3 tbsps of the ghee and add the ginger and garlic paste, followed by the turmeric and saute to cook off the raw ginger and garlic taste.
6. Add the Mutton some salt to taste and saute for a few minutes.
7. Add a cup of water and cover the Instant Pot.
8. Set to Pressure Cook or Manual mode for 20 mins.
9. Once cooked separate the meat and the stock.
10. Heat 4 tbsps of ghee and add all the paste and saute.
11. Add some of the stock to the food processor to free the masala and add that and all the remaining reserved stock in.
12. Add the cooked mutton and allow this to simmer in the gravy.
13. Add salt to taste.
14. Cook this low and slow till the gravy thickens and coats the mutton
15. Once almost done add in the curry leaves, cook for a few more mins.
16. Serve and enjoy!