Begin by boiling the mutton chops for 15-20 min in a pan of water. Take the chaaps out and reserve the cooking liquid.

In a dry pan add the cumin, coriander, peppercorns and gently toast over a medium heat until the spices are aromat. Grind the spices together in a grinder and keep aside.

Heat the ghee in a large pan which has a lid, add the chaaps and allow to seal on all sides then set aside.

In the same ghee add the grated ginger and garlic paste and stir fry for few seconds, but not to let it burn, if starting to catch, few splashes of the reserved mutton chaap water. Add whole small onions.

Add the sliced tomatoes,red chilli flakes, 1 tablespoon of the grinded spice mix, salt and stir. Add few splashes of the reserved mutton chop water.

Cover the pan and cook over a medium heat until the mixture begin to boil, lower the flame and cook until the mixture becomes thick and dry.

Garnish with lemon juice. Serve hot with naan or rice.