The mutton has to be of very good quality as the taste of the dish completely depends on the quality of meat and the time spent on slow cooking

In a bowl add the washed mutton and marinate with lime juice, 1 Tbsp ginger paste, 1 Tbsp garlic paste, turmeric powder, Kashmiri red chilli powder, coriander powder, cumin powder, 2 Tbsp oil, salt. Marinate the mutton for 1 hour

For first part mutton cooking - In a handi heat 5 Tbsp oil, add ghee, add bay leaves, cinnamon stick, green cardamoms, cumin seeds, cloves, whole red chillies, and add the chopped onions. Cook on hihj flame for 2 mins to get the onion softened and then add the marinated mutton. Stir and on low flame cook for 15 mins

For second part mutton cooking- When the juices have mixed well, add 1 Tbsp ginger paste, 1 Tbsp garlic paste, stir well and cover and cook on low flame for 15 mins

Once the mutton has been mixed well, add the tomato purée and mix well. Cook on low flame covered for 20 mins

For the third part mutton cooking - The oil would have surfaced now and the colour of the gravy have changed a little. Add coriander powder, cumin powder, garam masala powder, red chilli powder and stir well. Mix well. Cover and slow cook for 5 mins but do stir in between

The mutton is almost done and hot water to be added. Stir and add malt vinegar, jaggery and cover and cook on low flame for 15 mins. Set aside as mutton is done

For Salli - julienne the potatoes. Smear with corn flour.

In a wok heat oil and fry the Potato juliennes until crispy. Set aside