Recipe Cook Time
In a pan, dry roast all the garam masla ingredients except the nutmeg and grind them into a powder.
Grate some nutmeg into the powder and mix it with the ground spices.
In a pan heat the mustard oil to smoking point and crackle the cumin seeds.
Add the chopped onions, garlic and ginger and sauté for about 10 minutes till soft.
Add turmeric and red chilli powder and give it a good mix.
Sprinkle a little water and mix in the green chillies.
Add the tomatoes with salt and sugar to balance the acidity and sourness.
Cook on a medium flame for 15 - 20 minutes till the tomatoes are soft and broken down and
the oil has risen to the top.
Now mix in the mutton and brown it for about 20 mins till it is a rich dark brown color and fully
coated with all the spices and aromatics.
Add ghee for flavour and richness.
Cover the pan and let the mutton cook in its own juices for about an hour and a half.
Half way through, sprinkle 1big tsp of the freshly ground garam masala.
Add a little water from time to time to prevent the ingredients form burning at the base.
Once the mutton is beautifully tender, add some chopped coriander and juice of 1/2 a lime.
Stir through and serve hot with paratha or rotis.