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 it’s north Indian counterparts but gets its rich buttery flavour from the ghee. This recipe uses almost 7 ½ tbsps. of Ghee.

You know how I always say Indian food doesn’t need to be spicy? This recipe is spicy folks …. The curries down south are typically spicier than the curries from the north. Using my recipe below, you can make this less spicier by 1. Deseeding the Kashmiri Chillies 2. Omitting the regular Chillies 3. Adding one extra tbsp of curd

2 lbs Mutton meat
7.5 tbsps Ghee in total
2 tbsps Ginger & Garlic paste
½ tsp Turmeric
Salt to taste
10 Kashmiri Chillies
10 regular dried Chillies
2 – 1 inch sticks Cinnamon
2 Star Anise
8 Cardamoms
8 Cloves
Juice of 1 Lime
1 tbsp Cumin seeds
1 tbsp Fennel seeds
1 tbsp Peppercorns
1 tbsp Coriander seeds
¼ cup Ginger
¼ cup Garlic
Water as required
¼ cup Curry leaves

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
Add the cumin, fennel and coriander seeds and peppercorns
Remove and cool
Once cool grind together with the lime, ginger and garlic to a paste using as much water as required
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
Add the Mutton some salt to taste and saute for a few minutes
Add a cup of water and cover the Instant Pot
Set to Pressure Cook or Manual mode for 20 mins
Once cooked separate the meat and the stock
Heat 4 tbsps of ghee and add all the paste and saute
Add some of the stock to the food processor to free the masala and add that and all the remaining reserved stock in
Add the cooked mutton and allow this to simmer in the gravy
Add salt to taste
Cook this low and slow till the gravy thickens and coats the mutton
Once almost done add in the curry leaves, cook for a few more mins and serve