Boil or Pressure Cook the Mutton: Add mutton to a pressure cooker with salt, turmeric, and enough water to cover. Cook for 15–20 minutes (or boil in a pot until 80% tender). Set aside the mutton and reserve the stock.
Heat Oil: In a large karahi or heavy-bottomed pot, heat oil or ghee. Add ginger and garlic paste, sauté for 1–2 minutes until fragrant.
Cook the Tomatoes: Add chopped tomatoes, red chilli powder, coriander powder, and crushed black pepper. Cook on medium heat until the tomatoes break down and oil begins to separate (about 10–15 minutes).
Add Mutton & Simmer: Add the pre-cooked mutton (drained) to the masala. Sear it for 5–7 minutes to allow it to soak in the spices.
Add Stock (Optional): Add ½ cup of reserved stock to keep it saucy (not watery). Let it cook uncovered for 15–20 minutes on low heat until thick.
Final Flavour Boost: Add green chillies, garam masala, kasuri methi (if using), and simmer for another 5 minutes.
Garnish & Serve: Top with fresh coriander and julienned ginger. Serve hot with naan, roti, or basmati rice.
