We will first marinade the mutton before starting to prepare the Mutton Ghee Roast Recipe.
Combine the mutton, yogurt, turmeric powder, salt, and lemon juice in a mixing dish.
After thoroughly combining and massaging the marinade onto the mutton chunks, leave it in place for at least 30 minutes or perhaps overnight.
Dry red chilies, peppercorns, cloves, methi seeds, coriander seeds, and cumin seeds should be added to a medium-heated skillet.
Dry roast the spices for about 4-6 minutes, or until the aroma fills the room.
The roasted spices, garlic cloves, and tamarind paste should all be added to the mixer jar and blended into a smooth paste with a little water.
Add the marinated mutton and 1/4 cup water to a pressure cooker, then secure the top.
Ghee is added to a kadai that has been heated on a medium flame. Add the curry leaves when the ghee has heated up.
Add the freshly ground ghee roast masala when the curry leaves begin to sputter, and heat until the ghee rises to the surface. On medium heat, this will take around 4-6 minutes.
Add the precooked mutton and 1/4 cup of the pressure cooker’s liquid to this prepared ghee roast masala.
Do not add too much stock unless you want to turn the mutton ghee roast into a gravy dish because we want it to have a thick coating consistency. Jaggery is now added, and salt is adjusted.
For an additional 8 to 10 minutes on low heat, continue to cover and simmer the mutton ghee roast masala. Once finished, put out the flame. Verify the salt and spices, then taste and adjust as necessary.
For a filling Sunday brunch, serve Mutton Ghee Roast Recipe alongside Ghee Roast Dosa Recipe or Cucumber Neer Dosa.