Here's a streamlined 9-step recipe for Mutton Ghee Roast.

Marinate 500 grams mutton with 2 tablespoons ghee, 1 tablespoon ginger-garlic paste, 1 teaspoon each of turmeric, red chili, coriander powder, and salt for at least 1 hour.

Heat 2 tablespoons ghee in a pan or pressure cooker, then sear the marinated mutton until browned on all sides.

If using a pan, add water if needed, cover, and cook the mutton on low for 45 minutes to 1 hour, stirring occasionally.

Heat 2 tablespoons ghee, add 1 teaspoon each of cumin, mustard, and fennel seeds, plus 10-12 curry leaves, and let them splutter.

Add 1 large finely chopped onion and 2-3 slit green chilies. Sauté until the onions are golden brown.

Cook 1 tablespoon ginger-garlic paste until fragrant, then add 1 teaspoon each of black pepper, garam masala, red chili powder, and coriander powder.

Add 1 tablespoon grated coconut and sauté until slightly toasted.

Add cooked mutton to the roasting mix, stir to coat with spices, and cook on low for 10-15 minutes until ghee separates and the mixture is well-roasted.

Adjust salt, add 1 tablespoon tamarind paste or lemon juice for tanginess, garnish with fresh coriander, and serve hot with rice, naan, or chapati.