Grind onion and ginger to a paste. Grind garlic separately, blend in 1/2 cup water and pour over the mutton. Set aside for half an hour.
Heat 75 g mustard oil, add onion paste, mutton all the spices, salt, sugar and curds.
Mix well, cover tightly and cook over a slow fire till the mutton is tender. Then remove the lid, fry till the mutton turns a rich brown colour and the oil floats to the top.
Remove from fire and serve decorated with coriander leaves.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.