Spicy Mutton Roast

Heat a pressure cooker and add ghee. When hot, add 5 sliced shallots and sauté until light brown.

Add washed mutton pieces, pepper powder, 1 inch chopped ginger, turmeric powder, green chillies, and salt. Mix well for 1-2 minutes.

Add 1 cup of water and cook until one whistle. Let the pressure release completely before opening the lid.

In a separate pan, heat oil and add the remaining sliced shallots. Sauté until light brown.

Add sliced onion and sauté until light brown. Then add ginger garlic paste and sauté until the raw taste is gone.

Add coriander powder, chilly powder, and meat masala powder. Sauté for 30 seconds.

Add chopped tomato and curry leaves. Sauté until the oil separates.

Add the half-cooked mutton pieces. Boil on high flame for 5 minutes.

Reduce the flame to medium and let it boil for 20-25 minutes until it becomes a thick gravy.

Turn off the flame, add coriander leaves and garam masala powder. Close the lid for 5 minutes.

Serve the spicy mutton curry hot.