whole spices: (cinnamon: 2sticks, green cardamom: 4, bay leaves: 2, Asafoetida(hing): 1/2tsp)
thick yogurt: 1cup
Kashmiri red chili powder: 2tbsp
Fresh Black pepper powder: 1tsp
Dry ginger powder: 1tbsp
Fennel seed powder: 1tbsp
Green and black cardamom powder: 1tbsp each
Coriander powder: 1tsp
Clove powder: 1tsp
Mustard oil or ghee: 1/2cup
Instructions:
In a bowl add mutton and other marinate ingredients and mix well. Let it rest for 2 hours.
In a bowl, add yogurt and all powder spices and mix very well. set aside.
Heat ghee in a karahi, add whole spices and Sauté till fragrant.
now place marinated mutton into the karahi and stir and cook on high heat until it brown in color (around 15 minutes needed). Now pour yogurt and spices mixture over the mutton, keep stirring then again cook it until oil separates. This is called “mangshonkoshano”.
Now add 1cup water, cover the karahi and cook on very low heat for 2 hours or until mutton fully tenders and gravy becomes thick.
Sprinkle 1tbsp ghee over the mutton and mix well. cover and cook for 5 minutes more on low heat.