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The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude. ~ Julia Child

Sometimes I get obsessed the idea of a particular dish – my research starts, several recipes are consulted, there is thought put into how the the non Keto ones can be made Keto. Blog posts are bookmarked for future reference and sometimes the dish almost gets made, but then it doesn’t. (Life happens) Until the day I get the time and space to finally make it! This delicious Mutton Ghee Roast was one such obsession from a long long time. I have hardly ever bought mutton, maybe once a couple of years back and I definitely don’t claim to be an expert in cooking meat. BUT, the one principle I definitely adhere to in the kitchen (and in life 😉) is to be fearless, learn from your mistakes, and above all have fun. (Again, thank you, Julia! 💗). The mutton was bought after a nice long chat with the butcher (always maintain good relationships with your produce guys and your butchers – they will go to great lengths to help you out!) Followed a traditional Mangalorean recipe for this Ghee Roast and then decided to make it my own by adding cashews and lots of kadhipatta. My father loved it and called it a Hybrid Mutton Ghee Roast 65. 😏 The result was a delicious, rich mutton dish with layers of complexity as far as the spices went. The process of making it also generated a tasty, spicy, rassa (thin gravy) that we all enjoyed – I ate it steaming hot, with a squeeze of lime, like soup. Baba ate it with rice. Even my non mutton eating brother ate mutton because apparently the smell was delicious. Mission accomplished and successful!!

Mutton Ghee Roast

Recipe adapted from Vidyascooking blog.

Ingredients:

For the Mutton:

1 kg Mutton (Goat meat)

2 tbsp Chilli Powder

1 tbsp Coriander Powder

3/4 tspTurmeric Powder

1 tbsp Ginger and Garlic Paste

1 tbsp Olive Oil

4 tbsp Ghee

200 gms whole cashews

Handful of fresh curry leaves

For the Masala Paste:

10 Kashmiri Chilies

1 Inch Stick Cinnamon

1 Tbsp Pepper corns

1/2 Tsp Mustard seeds

1/2 Tsp Fenugreek Seeds

1 Tbsp Fennel Seeds

1 Tsp Cumin Seeds

2 Star Anise

6 Cloves

4 Pods Cardamom

1 Onion

Small ball of tamarind

Method:

Part 1: Add all the ingredients for the masala paste to 2 cups of boiling water and cook until some of the water has evaporated and the chilies swell up to double the size. Add the boiled spices to a mixer jar with a splash of water and grind the masala into a smooth paste.

Part 2: Wash the mutton thoroughly and drain the excess water. Heat 1 tbsp oil and 1 tbsp ghee in a pressure cooker on low heat. Add the mutton to the pressure cooker along with the ginger and garlic paste, coriander, chilly and turmeric powder along with salt as per taste. Fry on low heat until the mutton releases its own juices and until the juices get reduced. Add 3 cups water and cover with the pressure cooker lid. Cook for around 3 whistles. Do not over cook the mutton. Once the cooker can be opened, separate the cooked mutton from the broth. This delicious broth can be seasoned with salt and lemon and eaten as a curry with rice or as a spicy soup.

Part 3: In a large pot, heat the remaining 3 tbsp ghee and fry the cashews in it. Once the cashews are golden brown, add the curry leaves and the masala paste. Fry the paste in the ghee until it looks nicely fried and add the drained mutton to the pot. Make sure the masala paste coats all the mutton completely and add a few tablespoons of water to loosen up the masala paste a bit. Season with salt to taste and take it off the heat once done. Serve with Keto dosa or eat like a stew on its own with a squeeze of lime and a dollop of butter or ghee if you find it too spicy.

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