Method:

1. Marinate mutton with curd, mustard oil, turmeric, chilli powder, salt, and ginger garlic paste. Let it sit for 2–3 hours or overnight.

2. Heat mustard oil in a heavy-bottomed pan until it smokes. Add sugar and let it caramelize slightly.

3. Add whole spices, then sliced onions. Fry until deep golden brown.

4. Add ginger and garlic paste. Sauté till raw smell goes away.

5. Add marinated mutton. Bhunao (slow fry) on medium flame for 20–30 mins till oil separates and mutton turns dark.

6. Add dry spices: chilli, cumin, coriander, and garam masala. Mix well.

7. Add little hot water, cover and slow-cook until mutton is tender (40–50 mins) or use a pressure cooker (3–4 whistles).

8. Reduce to thick gravy. Finish with a spoon of ghee if desired.

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