Mutton curry (in slow cooker)

Dry roast the spices (cumin, coriander, peppercorn, red chilli, cloves, cardamom, cinnamon, nutmeg) and mix well with yoghurt, ginger paste and turmeric to make a paste and apply to mutton and keep refrigerated for 12hrs.

Fry the potatoes separately and keep aside, similarly fry the onions with green chilis and garlic till it turns brown.

Pour the mutton mix over the same pan with the gravy and potatoes and sauteed for few minutes.

Transfer the contents to slow-cooker and turn it high for 2hrs flipping in between and serve hot with steamed rice.