Heat oil in a kadhai and deep fry the sliced onions just as we do for biryanis. Keep aside. In a bowl, add washed mutton mince at first. Followed by all the ingredients mentioned along with the yoghurt. Mix well and keep it covered for 30 minutes for a perfect marination. In a cooking pot, add this marinated mutton mince.
Also, add the fried and crushed onions followed by the chopped coriander and 2 tbsp of oil from the Kadai in which the onions were fried. Cover and allow it to simmer until done. Do not open the lid at frequent intervals since it is a process of slow cooking (dum) method.
After about 30-35 minutes, it is almost done. Garnish with chopped coriander and a tablespoon of pure desi Ghee.
Serve it hot squeezed with some lemon juice and onion rings. It goes well with Parathas, Naans and Hyderabadi Baghara Khaana.
