Mutton Karahi

Heat oil in a large karahi or heavy-bottomed pot. Add chopped onions and sauté until light golden. Add mutton pieces and ginger-garlic paste. Fry on high heat for 5-7 minutes until mutton changes color.

Add red chili powder, turmeric powder, coriander powder, cumin powder, and salt. Mix well and cook for 2 minutes. Stir in chopped tomatoes, cover, and cook on medium-low heat for 15 minutes until tomatoes soften and release their juices.

Mash the tomatoes with the back of a spoon. Add 1 cup of water, cover, and cook on low heat for 30-40 minutes, or until the mutton is tender. Stir occasionally to prevent sticking.

Once the mutton is tender and the water has reduced, increase the heat to medium. Add whisked yogurt and green chilies. Cook, stirring continuously, until the yogurt is fully incorporated and the oil separates from the masala.

Continue to bhun (fry) the masala for another 5-7 minutes until the gravy is thick and rich, and the oil comes to the surface. Sprinkle garam masala powder and give it a final gentle mix.

Remove from heat. Garnish generously with fresh julienned ginger and chopped fresh coriander. Serve hot with naan, roti, or rice.