This recipe is very similar to the chicken ghee roast recipe with some modifications.
One of the key things to remember is that although the ingredient 'ghee' appears in the title, I do hold back on using it as quite a bit of drippings is produced when cooking mutton.
I am using my Philips All-in-One Pressure Cooker but you can use a normal heavy bottom dish or even a wok but you need to figure out the timing.
Ingredients:
Marinade (for at least 1 hour but better overnight)
1 kg mutton - mostly boneless but a marrow is always good or use 1/3 with bone in (before marinating, wash 2-3 times and the last time wash with 1 tbsp vinegar and 1 tsp turmeric to help remove the gamey smell)
1 tbsp lime juice
3-4 tbsp yogurt
a pinch of turmeric
1 tsp salt
Spices - dry roast in a wok, cool down and then grind to a fine powder:
2 tsp coriander seeds
1 tsp fennel seeds
2 tsp cumin seeds
3 tsp peppercorn
12 dry chilli
Cooking
1 tbsp ghee for cooking (1 tbsp for drizzle)
3 onions sliced
Ginger-garlic paste (5 cloves garlic + 1 thumb size ginger)
2-3 tbsp chilli powder (adjust according to spice heat and your desired heat)
1 cup water
1 tbsp vinegar
salt & sugar to taste
1 chicken cube (optional)
1 hand full of fried onions (optional)
1 small bunch of fresh coriander - roughly chop
Method:
Start the PC on bake and when hot add 1 tbsp ghee and then sauté the onions until it caramelises before adding the ginger-garlic paste.
Cook for a minute and then add in the ground dry roasted spices plus the chilli powder.
Stir for a bit with a some water and make it a paste.
Then add in the mutton with all the marinade and coat well.
Add 1 cup water, the chicken cube and salt to taste with a pinch of sugar.
Stir well. Switch off the bake mode. Put on the cover and set the valve to seal. Press PC setting to meat and then use manual timer for 12 minutes.
When timer ends, power off and leave the lid on for a while before doing a manual release. When steam has been completely released, open the lid.
Switch the power back on and set it again to bake.
Continue to allow the meat to cook and soften and the liquid to be absorbed.
If the meat is still tough after 10 minutes and it is becoming dry, add more water.
Cook until you are satisfied. Drizzle the balance ghee to bring out the flavours.
Then add the fried onions and fresh coriander.
Done!
This entire dish can be cooked on a stove, which is better when making Chicken Ghee Roast. Apart from the protein, ingredients are the same, just remember to baby sit the process so as not burn the bottom. Let it cook slowly and try to resist the temptation to add water - if necessary just a wee bit will go a long way. Cook on medium heat.
Ghee Roast Chicken :
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