Instructions

Heat oil in a deep pan then add garam masala and cook for a minute.

Add the ginger and garlic paste and after stirring for a few minutes add the onion paste.

While stirring, add the Kashmiri Chili powder, coriander powder, turmeric and salt as well.

Stir while cooking to avoid burning and add the mutton chops, cook until the masala separates from the oil.

Now add 1 liter water and close the lid and allow to cook until the meat is tender.

If needed, add more water so that a thick masala (gravy) remains.

Add the kewra essence and garnish with fried onions,

sliced ginger and coriander leaves to serve.