Peel and slice the onions. Whisk the yoghurt till it is smooth and creamy. Add all the ingredients along with Mutton Bone-in to this beaten Yoghurt and mix well.
Keep aside to rest for about 2 hours. In a cooking pot or a pressure cooker, heat oil or Ghee. To this add freshly pounded Coriander Seeds, Cardamom pods and the Cinnamon stick. Saute Onions until light brown. Next is to add the marinated mutton to it. Keep the heat on a low.
Bring a boil to it after about 5 minutes by increasing the heat to a high and then lower it and cook with a lid on. This slow process makes it more flavourful and succulent. Keep stirring at regular intervals. But if you are short of time, pressure cook it for 10 whistles or more as required.
There is no need to add water to it as Yoghurt is added. Garnish with finely chopped Coriander Leaves and serve it piping hot. Enjoy!
