Wash the Mutton under running water in a colander. Shake off the excess water. Set aside.
Heat oil in a large nonstick skillet. Saut the onion until golden. Add the Ginger & Garlic Paste. Cook for 2 minutes.
Add the Tomatoes. Cook covered over medium heat for about 10 minutes or until soft & mushy, stirring occasionally.
Now, uncover & cook (bhuno) over high heat until all the juices dry up completely & the oil leaves the bottom.
Add the Mutton. Cook (bhuno) over high heat for about 10 minutes. Add the Salt, Kashmiri Mirch, Degi Mirch Turmeric & the Mutton Curry Masala. Stir well.
Add water or as required depending upon the desired consistency of the gravy. A runny consistency is perfect.
Cook covered over low heat for about an hour or until the Mutton is tender. *You should be able to cut it easily with spoon.
Add the chopped Coriander greens, the remaining Meat Curry Masala & the freshly roasted & ground Dhania Powder.
Simmer for 5 more minutes. Stir well.
Serve hot with Rice/Roti/Parantha/Naan.
Happy Cooking!
