Take 1 kg mutton (cut into small pieces) and marinate it with 3 tbsp of ginger garlic paste, 1 tsp of salt, and ½ tsp of turmeric powder. Keep it aside for about 15 minutes.

Heat 2 tbsp ghee or clarified butter in a pressure cooker. When it melts put the marinated mutton and cook for about 5 minutes over a high medium flame, stirring continuously. When it changes color slightly, add ½ cup of water. Cover the pressure cooker with its lid and cook for up to 4 to 5 whistles.

Dry roast 6 pieces of dry red chilies (whole), 2 tsp of fennel seeds (saunf), 2 tbsp of coriander seeds (dhania), 2 tsp of cumin seeds (jeera), 1 tbsp of black peppercorns (kali mirch), ¼ tsp of fenugreek seeds (methi), 1 piece of cinnamon stick (dalchini, 1 inch in size), one star anise (badiyan ke phool), and 6 pieces of cloves (laung) until they change their color slightly. Remove them and let them cool down.

Transfer the cool roasted spices to a mixie jar along with 1 piece of onion (medium size, diced roughly), 6 pieces of garlic (peeled, whole), 1 piece of ginger (1 inch in size, diced roughly), 1 tbsp of lemon juice, 1 tbsp of Kashmiri red chili powder, 4 tbsp of curd and blend them all to make a coarse paste.

Heat 4 tbsp of ghee in a kadai and fry the masala paste for a minute, stirring continuously. Add 5 tbsp water and cook for 7 to 8 minutes over a medium flame until the ghee separates and the color changes to light brown.

Add the mutton along with the water. Mix well and cook over a high flame, stirring occasionally, until the gravy thickens and dries up. Check the consistency of the gravy.

Add salt to taste, 20 pieces of curry leaves, and ½ tsp of sugar (optional). Mix well. Cover and cook over a low flame for about 10 minutes more until the mutton is tender. Check the final doneness. Switch off the flame.

Your spicy and tasty homemade mutton ghee roast is ready to enjoy. Serve it hot with rice or roti.