I always boil meat for 1 minute before cooking to avoid smell.

Heat up a clay pot then add mutton and ginger garlic paste

Add chopped onion and black cumin

Now add 2 glass mutton stock

Let it boil cover it and cook fod 45 minutes on a very low flame

Now add salt oil and kunna masala

Cook it on medium high flame for 3 to 4 minutes then add in remaining mutton stock mix and cover it again.cook for more 30 minutes.

Meanwhile make a wheatflour slurry and keep aside

Gradually add the flour mixture into the pot, stirring continuously until thickens.remove from the heat add black roasted cumin.

Garnish with ginger

Serve with naan and lemon slices.😍