Boil/pressure cook all the ingredients for mutton until mutton is soft and tender. Strain and retain the mutton stock for the sauce.
Heat oil in a pan. Add cinnamon stick and cloves. Sauté for a few seconds and add the sliced onions. Sauté till onions turn golden brown.
Add ginger paste, garlic paste and green chillies. Sauté till the raw smell of the pastes goes.
Add Kashmiri red chilli powder, coriander powder and cumin powder. Sauté for a minute and add 1/4 cup of the retained mutton stock.
Add mutton, salt and sauté till all the water is absorbed.
Add garam masala. Check seasoning and adjust accordingly.
Garnish with chopped coriander leaves.
Serve hot with Indian flatbread.
A slightly spicy recipe so adjust the chillies according to your preference.
