Ghee Roast Masala for Chicken and Mutton

Mutton Roast

Variations - chicken / prawns / mushrooms/ potato / paneer / cauliflower

Ingredients
·    500 gms mutton pcs

·    2 tbsp ginger-garlic paste (30 gms)

·    Salt to taste

·    1-2 tbsp Zaiqa Roast Masala

·    2-3 onions (sliced)

·    4 tbsp ghee or oil

·    2 tbsp coriander leaves (chopped)

·       1 tomato

·   1 small Tomatoes

· 2 small sun-dried

·    Curry leaves (few sprigs)


Preparation  

1. Marinate mutton with 1 tsp Zaiqa Roast Masala and salt for 30 mins. Pressure cook with little water
   till almost done (approx. one whistle and simmer for 7 mins). For chicken and vegetables, no pressure-cooking is required.
2. In an another pan, add 4 tbsp ghee, few curry leaves and sliced onion; fry for about 6-7 mins till lightly golden. Add ginger-garlic paste and sauté for 5 mins.
3. Add cooked mutton pcs and salt to taste. Add 1 tbsp of Zaiqa Roast Masala and fry on sim for 10
   mins. 
4. Meanwhile, grind the fresh and sun-dried/dehydrated tomatoes. Add to the simmering gravy. 
5. Sauté on slow flame for 10 mins or till done. Add the chopped coriander leaves before serving.

Optional – Sun dried Tomatoes give a better
taste alternatively microwave 1 Tomato slices for 10 mins in intervals.