Mutton Ghee Roast Gravy Served With Appam

This mutton curry is a deliciously spiced dish made with a robust ground masala, tender mutton pieces, and perfectly fried potatoes. The carefully layered flavours make it a comforting and satisfying meal ideal for special occasions or a hearty family dinner.

Ingredients

For the Ground Masala

10 dry Kashmiri red chillies

2-inch cinnamon stick

1 tsp peppercorns

1 black cardamom

1 mace (javitri)

1 star anise

½ tsp fennel seeds

¼ tsp sesame seeds

¼ tsp poppy seeds

¼ tsp fenugreek (methi) seeds

6 cloves

1 bay leaf

½ tsp cumin seeds

1 tbsp + 1 tsp coriander seeds

15 almonds

Method:

Dry roast all the above ingredients until aromatic. Set aside to cool.

2 medium onions, sliced and sautéed until lightly browned

¼ tsp turmeric powder

1 tbsp ginger-garlic paste

Grind the roasted spices, sautéed onions, turmeric, and ginger-garlic paste to a smooth, fine paste using just enough water.

For the Mutton

1.25 kg mutton, cut into pieces

½ tsp turmeric powder

Salt to taste

1 tsp vinegar

1 tsp ginger-garlic paste

3 tbsp clarified butter (ghee)

Method:

Wash the mutton well. Marinate with turmeric powder, salt, and vinegar. Set aside for 30 minutes. Then rinse again, and marinate with a fresh 1 tsp turmeric powder, salt to taste, and 1 tsp ginger-garlic paste. Let it rest for another 30 minutes. Heat 3 tbsp ghee in a pressure cooker, sauté the mutton well, then add just enough water. Pressure cook on high for 1 whistle, then reduce to low and cook for 5–10 minutes. Set aside. Reserve the stock.

For the Curry

4 medium onions, sliced and ground to a paste

4 medium tomatoes, pureed

4 green chillies, slit

2–3 potatoes, chopped into wedges and shallow fried

Clarified butter (ghee), as needed

Reserved mutton stock

Method:

1. Heat some ghee in a heavy-bottomed pot. Add the ground onion paste and sauté until it turns light brown.

2. Add the tomato puree and 1 cup of the reserved mutton stock. Cook for 2 minutes on medium flame.

3. Add the prepared ground masala paste. Let it cook for 2 minutes.

4. Pour in 2 more cups of the mutton stock and continue cooking for 5 minutes.

5. Add the cooked mutton to the masala. Stir to combine and adjust seasoning.

6. Let the curry simmer for another 10 minutes.

7. Finally, add the fried potato wedges. Stir gently and let everything come together.

This mutton curry is a celebration of flavours and textures — from the rich spices to the tender meat and comforting potatoes.

Appam

Recipe given to me by a dear friend Vinita Dennis

1 1/2 Glass rice (idli rice/wadakolam)

200 ml thick coconut milk

6 tbsp poha {flattened rice} washed soaked in little water and drained and excess water squeezed out

4 tbs desiccated coconut

11/2tsp fresh yeast

1 tbsp water

Sugar and salt

Soak rice overnight after washing well

Next morning grind the rice with coconut milk ,little water and poha and desiccated coconut.

Take fresh yeast sugar and make into paste add 1 tbsp lukewarm water stir and cover ,Keep for 20 min

Add this yeast mixture to the batter and keep for 3 hrs. Then after 3 hrs stir and add salt to taste , add remaining 50 ml coconut milk and little water if required .

The batter should not be runny but slightly thick.

Then make appam using appam pan.