To the Mutton Bone-in, add Ginger garlic paste, Salt, Turmeric, Cumin and Red Chilli powders. Also add Garam Masala and mix well. Marinate this for at least 2 hours or better still overnight in the refrigerator. Heat Ghee on a low heat. Add partially crushed Coriander Seeds, Curry Leaves and Green Chillies that are finely chopped.
Fry them all for a minute. And finally add the marinated Mutton pieces to it. Pressure cook with little water for 6-7 whistles or slow cook without any additional water with a lid on. If pressure cooked, wait till the steam settles down. Roast it well on a medium high heat by continuosly stirring it until a lovely aroma emanates.
It's a dry dish without much gravy and it is best relished with Naans and Parathas. However it can be served alongside anything and everything under the Sun. Happy Cooking Everyone!
