In a blender, make a smooth paste by grinding soaked red chillies, ginger-garlic paste, turmeric powder, red chilli powder, coriander powder, cumin powder, fennel seeds, black peppercorns, and salt.

Heat ghee in a heavy bottomed pan or pressure cooker over medium heat. Add the chopped onions and saute until golden brown.

Add the ground masala paste to the pan and cook for a few minutes until the ghee starts to separate from the masala.

Add the chopped tomatoes and cook until they turn soft and mushy.

Add the mutton pieces to the pan and mix well, ensuring they are coated with the masala.

If using a pressure cooker, cover it and cook for about 4-5 whistles or until the mutton is tender. If using a pan, cover it and simmer on low heat, stirring occasionally, until the mutton is cooked and tender (approximately 45-50 minutes).

Once the mutton is cooked, remove the lid and cook on high heat for a few minutes to reduce any excess moisture, if desired.

Garnish with fresh coriander leaves. Serve the delicious Mutton Ghee Roast hot with steamed rice, roti, or dosa. Don't forget to serve with lemon wedges for an extra tangy kick.

Adjust the spice levels according to your preference. For a more intense flavour, you can marinate the mutton pieces with a little yogurt and the ground masala paste for a few hours before cooking. Mutton Ghee Roast pairs well with coconut chutney or raita as accompaniments. Enjoy the rich and spicy flavours of this traditional South Indian delicacy!