Spicy Mutton Curry inspired by Mutton Ghee Roast
Few weeks back I came across this video on Facebook for Mutton Ghee Roast, and on a whim, I jotted down the recipe. So last week, when we were helping a friend’s husband throw a surprise party for his wife on their anniversary I found the perfect opportunity to try this out! And oh boy, it turned out sooo good! May be I should gloat a little, since cooking mutton isn’t one of my strong suites and this was perhaps the fourth time (do not judge me) I was cooking mutton. I was totally thrilled with the way it turned out!
And since I do not have a big pressure cooker, I cooked it in my slow cooker.
Spicy Mutton Curry inspired by Mutton Ghee Roast – Ingredients
- Mutton – 2 lbs, cut into smallish pieces
- 4 tbsp + 4 tbsp of ghee
- 2 tbsp ginger garlic
- 1 tsp of turmeric
- 2 tbsp of yogurt
- Handful of crushed curry leaves
For the masala/spice mix:
- 5 to 6 red dried chilies
- 2 tbsp of paprika
- 1 tbsp of coriander seed
- 1 tbsp of cumin
- 1 tbsp of whole black pepper
- 1 tsp of fennel seeds
- 1 inch cinnamon stick
- 4-5 cloves
- 2 fat cloves of garlic
- 1/2 inch of ginger
- Juice of half a lemon
- Enough water to make a paste
How to make Spicy Mutton Curry inspired by Mutton Ghee Roast (Slow Cooker method)
Prepare the Masala:
Roast the dried red chilies, coriander seeds, cumin, whole black pepper, fennel seeds, cinnamon stick, cloves in a skillet till the delicious aroma of the toasted spices hit you. Transfer to a blender, along with paprika, lemon juice 2 fat cloves of garlic, 1/2 inch of ginger and enough water to make a smooth paste. Keep aside.
Heat 4 tbsp of ghee in a big pan and fry the ginger garlic paste in it. Throw in the mutton pieces along with the turmeric and fry it well, turning and tossing as you go. Season with salt and cover and let it cook while you finish frying the masala.
In another pan, heat 4 tbsp of ghee and fry the masala mix in it. Cook till the raw smell is gone and whisk in the yogurt.
Now dump the cooked mutton, along with the cooked masala in the slow cooker (and little water if necessary) and cook it on high for 3 hours or till done. Throw in the curry leaves and keep it on warm till you are ready to serve.
Serve with pulao, naan or paratha.
Note: If you using a pressure cooker, then fry the masala in the pressure cooker till the raw smell goes away. Whisk in the yogurt and the add the cooked mutton pieces. Add water if necessary, check for seasoning and pressure cook for 4-6 whistles or till tender. Throw in the crushed curry leaves and take it off the heat.
One of those dishes which I can die for on a Sunday . Great one
Thank you Anindya!