Kerala-Style Spicy Mutton Roast

Ingredients

• Mutton - 1/2 kg
• Ginger paste - 2 tbsp
• Garlic paste - 2 tbsp
• Onion - 2 whole
• Shallot - 6 whole
• Tomato - 1 whole
• Meat masala powder - 2 tbsp
• Kashmiri red chilli powder - 1 tbsp
• Turmeric powder - 1 tsp
• Clove - 3 whole
• Cinnamon stick - 1 whole
• Cardamom pod - 2 whole
• Pepper powder - 1 tsp
• Salt
• Curry leaves
• Coconut oil

Instructions

1. 1Place the mutton pieces in a pressure cooker with 1/4 cup of water, 1 tbsp ginger paste, 1 tbsp garlic paste, 1 tsp turmeric powder, the crushed shallots, and salt; pressure cook on medium flame for 15 minutes, or until the meat is tender and the cooker releases pressure.
2. 2While the meat cooks, finely chop the onions and roughly chop the tomato, and set aside the remaining 1 tbsp ginger paste and 1 tbsp garlic paste for the pan.
3. 3Heat coconut oil in a wide pan over medium heat, add the cloves, cinnamon stick, and cardamom pods, and let them splutter and become fragrant.
4. 4Add the chopped onions and sauté until they turn light brown and fragrant, then add the tomato, 1 tbsp ginger paste, and 1 tbsp garlic paste and fry until the tomato breaks down and the oil begins to separate.
5. 5Add the cooked mutton along with any cooking stock to the pan, then sprinkle 1 tbsp Kashmiri red chilli powder, 1 tsp pepper powder, and 2 tbsp meat masala powder; stir well so the spices coat the meat evenly.
6. 6Add salt to taste, increase the heat to high, and roast the mixture, stirring frequently, until the masala is dry and the mutton turns a dark brown color.
7. 7Toss in the curry leaves, give everything a final stir to combine, and remove the pan from the heat.
8. 8Serve the spicy mutton roast hot with rice or roti. Optional: squeeze a little lemon over the meat and garnish with extra fried curry leaves before serving.