Instructions

• 1 Heat mustard oil or ghee until smoking point, then reduce flame. Add whole spices (bay leaves, cinnamon, cardamoms, cloves) and let them crackle.
• 2 Add crushed garlic and sauté until fragrant. Stir in asafoetida.
• 3 Add mutton pieces and sear on medium-high until browned on all sides.
• 4 Lower heat. Add whisked yogurt gradually, stirring continuously to avoid curdling.
• 5 Mix in Kashmiri red chilli powder, fennel powder, dry ginger powder, and salt. Coat the meat well with the masala.
• 6 Add 2 cups hot water, bring to boil, then cover and simmer gently for 45–60 minutes (or until mutton is tender).
• 7 Once cooked, the gravy should be rich red and slightly thick. Adjust salt as needed.
• 8 Garnish with fresh coriander and serve hot with steamed rice or naan.