Mutton ghee roast is a super aromatic starter recipe, but here i made it with popular chettinadu masala in which it elevates the taste and makes it as a excellent combination for ghee rice.. Do try this recipe and post your feedback in comment section..

INGREDIENTS:

TO PRESSURE COOK:

750 grams Mutton, cleaned

¼ teaspoon Turmeric powder

A pinch of Salt

Water, as required

TO ROAST & GRIND:

10 Kashmiri Dried Red Chilly

¾ tablespoon Coriander seeds

¾ tablespoon Peppercorns

1 teaspoon Fennel seeds

1 teaspoon Cumin seeds

½ teaspoon Fenugreek seeds

½” Cinnamon sticks -2, 2 Cardamom, 2 Cloves

4 Garlic cloves

2″ Ginger piece -2

¼ teaspoon Lemon juice

TO SAUTE:

¼ cup Ghee (clarified butter)

2 tablespoon Coconut oil

1 sprig Curry leaves

1 Onion, Chopped

2 tablespoon Thick Curd

Salt as required

INSTRUCTIONS:

Pressure cook mutton for 4 to 5 whistles or until it cooks, by adding turmeric powder, salt and water.

Dry roast the ingredients given under “to roast & grind” except garlic, ginger and lemon juice. Let it cool and grind it along with ginger, garlic and lemon juice. Set aside.

Heat ghee & oil in a pan, add curry leaves and onion. Cook until it turns translucent. Add ground paste and curd. Cook in medium flame for few minutes or until oil leaves out from the edges.

Then add in cooked mutton and salt. Mix well until the masala incorporates well with the mutton. Cook for few minutes and switch off when it is done.

Garnish with chopped coriander leaves and serve hot with rice.