Lamb or Mutton Ghee (Clarified Butter) Roast



600 Mutton or Lamb



½ tsp turmeric powder

½ tsp Red Chilli Powder

½ tsp Coriander Powder

Salt to taste (3/4 tsp)


6 Tbsp Dexter’s Meat Masala Paste (see Video)

Other ingredients:

7 Tbsps Ghee

One sprig curry leaves



Cut the Lamb or Mutton into medium pieces (wash and drain) and marinate with the marinade ingredients for at least 30 mins.

Heat 2 tbsps of the ghee in a pan and add the marinated Lamb or Mutton pieces and fry till the meat is slightly browned (seal the meat). Transfer to a pressure cooker and cooked the meat (6 whistles). Separate the meat pieces and gravy.

Add the 4 tbsps ghee and add 6 Tbsps of Dexter’s Meat masala Paste to the pan and fry till rawness goes and oil comes out of the mixture. Add little of the gravy and cook further till the get a brown colour. Add water if required (preferably the boiled meat water). The consistency of gravy should be slightly thick. Add the Lamb or Mutton and salt to taste. Mix well and Cook till water dries up. Add 1 tbsp ghee, mix well.

Garnish with curry leaves and remove from fire.

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