Place your cooking pot on low heat. Add butter (leave some for later use) followed by onions. Cover and increase heat to melt the butter

Once the butter is melted, add the mutton followed by garlic paste and some salt (don’t put too much salt as the spices have some). Mix till well blended and cover to cook the meat till tender around 20minutes.

Add the onion powder, tumeric, beef masala and paprika respectively in small quantities as you shall be adding more later. Mix your stew to incorporate them. Cover to cook the spices for 5 minutes. This also makes the meat to absorb the flavors as it cooks.

Add the tomato purée and mix and then cover to cook for another 5 minutes.

Add the spices again. Onion powder, tumeric, beef masala, paprika, red and green pepper, and two to three bay leaves. Mix well. Reduce your heat to low at this point so that the spices dont burn.

Add the lime juice and mix. Then add the heavy cream and mix your stew again. Put the remaining butter cover your stew and let it cook for 5 minutes.

Garnish using coriander and mix then cover for 2 minutes after which you turn off the heat and set aside ready to serve.