Ghee Masala Mutton Roast

mutton
1/2 kg mutton (with bones preferably)
Cut into bite sizes.
Pressure cook (abt 6 to 7 whistles) with 1/2 tbsp ginger paste, 1/2 tbsp garlic paste and 1/2 tbsp turmeric powder.
Cool down, separate meat from its liquid and keep aside.

curry paste
1 tbsp/or as needed plain chilli powder
1 tsp coriander powder
1 tsp fennel powder
1 tsp cumin powder
1/2 tsp crushed black pepper.
Mix these ingredients with some water for a thick paste.

Other ingredients
2 tbsp ghee
7 shallots - slice thinly
1 tomato - slice into small pieces
Some curry leaves
Spices - 2 bay leaves, 2 star anise, 4 cloves and two cinnamon
Salt to taste

Method
Heat ghee
Sauté shallots and curry leaves for light crispiness.
Add curry paste, spices and tomato.
Stir till aromatic and oil splits.
Pour in mutton liquid.
Season with salt.
Simmer and cook to thicken gravy (see pic).
Add mutton and stir in.
Don't cook till really dry.
So, while still soggy, off the heat.
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