Wash & Clean the Mutton- In a large mixing bowl: Marinate the mutton with salt & turmeric & red chili powders, also the yogurt & mix it very well. rub it against the mutton pieces well enough so as to coat properly- Set aside.

Also in the blender jar: Add in the washed & roughly chopped coriander leaves, tomatoes, green chillies together & blend it to a smooth paste- Set aside.

Take a large & heavy bottomed pan/wok/kadhai: Add in the ghee & allow it to melt properly & then, goes in all the tempering spices- Sauté until it releases its fine aroma.

Add in the chopped onions now & sauté until translucent & slightly pinkish, goes in the ginger & garlic pastes, sauté until raw smell goes off- Drop in the marinated Mutton now to the same & sauté for about 3-5 mins time.

Once it releases its water organically, add in the blended green paste of the coriander & green chillies & tomatoes- Sauté nicely, keep the flame on high at this point or while sautéing for the next 5-6 mins time...Add in the rest of the aforementioned ground spices to it, give it all a nice mix.

Time to add in the hot water now- Mix everything a really good mix, reduce the flame to medium-low, cover the lid of the pan & allow it to cook for about another 45-55 mins time, stirring occasionally in between so that the Masalas doesn’t stick to the bottom of the pan.

Once done: Checkout, if it’s well cooked now- if not, then add a little more hot water to it & mix well, putting back the lid- Let it cook for another 10-15 mins time, stirring occasionally in between again

Now, open the lid: Check out the consistency of the gravy (as is required/preferred by you)- Add in the ghee, Garam Masala Powder & the Roasted/Bhuna Masala Powder.Mix well.Put the cover of the pan back

Turn off the flame now- Let it sit on the oven for the next 15 mins time before serving it piping hot with the hot steamed rice/pulao/jeera rice...roti/naan/kulcha/chapati or similar.

ENJOY 😋 THE VERY DELECTABLE MEAL 🥘 OF THE DAY...👍🏻💁🏻‍♀️