Wash the Mutton under running water in a colander. Shake off the excess water.
Marinate with the Ginger-Garlic paste, Yoghurt, Salt & Turmeric.
Refrigerate for 2-3 hours.
Dry roast the Coriander Seeds over low heat until aromat. Add the Dry Red Chillies. Keep stirring to avoid burning.
Remove in a bowl/plate. Cool completely. Grind coarsely in a mortar & pestle or in a small dry grinder. Set aside.
Keep the marinated Mutton out. Let it come to room temperature.
Smoke the Mustard Oil in a large nonstick skillet or heavy bottomed pot over high heat. Reduce heat.
Note: No need to smoke the oil if using any other oil.
Saut the onion until golden.
Add the Tomatoes. Cook covered over medium heat 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 10-15 minutes.
Add 4 cups of water or as required depending upon the desired consistency of the gravy. A medium 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 freshly roasted & ground Coriander Powder and the Red Chilli Powder. Check seasoning. If its not hot enough, add Degi Mirch Powder.
Simmer for 5 more minutes. Stir well.
Serve hot with Rice/Roti/Parantha/Naan & Salad.
Happy Cooking!
