Fantastic slow cooked lamb with spices which is roasted well until it reaches thick luscious red gravy. Relish it with your favourite naan breads or parathas.
In a heavy bottom pan or handi, heat oil and ghee.
Add all the whole spices and allow them to crackle for few seconds. Do not burn.
Add onions and fry till it turns pink.
Add mutton pieces, ginger paste and garlic paste, sauté it on high heat for 3 to 4 minutes.
Add red chilli powder, turmeric, coriander powder and salt. Mix well.
Add little water, cover and simmer for an hour. Give it a stir at intervals. Do not add too much water as meat has to be cooked in its own juices.
After an hour, add whisked yoghurt, crushed fried onions and ginger juliennes. Cover and cook till the mutton gets tender. The mutton pieces should be tender and remain intact. Do not overcook it.
Increase the flame to high and roast well until it reaches thick red gravy. keep stirring to avoid burning.
Dish out, garnish with ginger juliennes, coriander leaves and fried onions. Serve hot with nan, phulka or pulao.
Notes
Traditionally, this is cooked in handi on a low flame(slow cooking). When time permits, I prefer to make this in a traditional way but when in hurry you can go ahead with the pressure cook method.