Mutton Pepper Fry

Heat 2 tablespoons of ghee in a pressure cooker.

Add 500 grams of mutton to the pressure cooker.

Add 2 tablespoons of ginger-garlic paste, 1 teaspoon of turmeric powder, and 1 teaspoon of salt to the mutton.

Mix all ingredients thoroughly until the mutton is well coated with the spices.

Pour in 1 cup of water.

Close the pressure cooker and cook for 6 whistles until the mutton is tender.

In a separate dry pan, add 2 tablespoons of coriander seeds, 1 tablespoon of whole black pepper, 1 tablespoon of fennel seeds, 1 inch cinnamon stick, 5 whole cloves, 1 whole star anise, and 5 dried red chillies.

Dry roast these spices over medium heat until fragrant. Once roasted, let them cool and then grind them into a fine powder.

In a large frying pan, heat 2 tablespoons of ghee.

Add the cooked mutton (drained from any excess liquid from the pressure cooker) to the hot ghee and fry until the mutton pieces are browned and the moisture has evaporated.

Add the freshly ground spice powder and 0.5 teaspoon of salt (or to taste) to the mutton. Mix well and continue to fry for 5-7 minutes, ensuring the mutton is thoroughly coated and aromatic.