Mutton Ghee Roast

1 Cup = 200ml
For the marinade
Ingredients
Mutton – 1 kg
Red chili powder - 1 tbsp
Turmeric powder – ½ tsp
Cardamom – 2
Cloves – 2
Salt – to taste
Method
Marinate the mutton pieces with all the above ingredients and keep it aside for about 20 minutes. Pressure cook this adding ¼ cup of water. Keep it aside.
Other ingredients
Ingredients
Bay leaf – 2
Cumin seeds – ½ tsp
Curry leaves – 10 – 12
Ginger garlic (crushed) – 1 tbsp
Whole red chili – 2
Onion – 3 (chopped)
Tomato- 2 (chopped)
Red chili powder – 1 ½ tsp
Coriander powder – 1 tsp
Turmeric powder – ½ tsp
Garam masala powder – ½ tsp
Dried fenugreek leaves/ kasoori methi – 1 tsp
Coriander leaves – 3 tbsp
Salt – to taste
Clarified butter (ghee) – 3 tbsp
Oil – 1 tbsp
Method
Heat ghee and oil together in a pan, add bay leaves, cumin seeds and curry leaves. After few seconds add crushed ginger garlic and whole red chili and fry till the raw smell disappear.
Add chopped onion to this and cook till soft. Add the chopped tomatoes and cook till soft and mushy. Add red chili powder, coriander powder, turmeric powder, garam masala powder and salt and saute till the raw smell disappear.
Add the cooked mutton along with the gravy in it and cook till thick and all the water content disappear over low flame. Add kasoori methi and coriander leaves and cook for another 2 minutes. Remove from flame and serve hot.