When it becomes a thick paste, add garlic, lime juice, pepper powder, and the Maggie cube. Stir fry for a few mins.
Add the mutton and let it boil till it's done.
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.