Mix mutton with half cup mustard oil, salt, sugar, turmeric powder, onion paste, tomato juice, 2 broken red chillies, ground cumin seeds and coriander powder. Put in a vessel with a tight-fitting lid and cook over a slow fire till the mutton is done.
Remove from fire and set aside.
Heat 4 tbsps. ghee and put in the remaining onions, coarsely ground spices and fry the mixture to a golden colour.
Put into the prepared mutton, mix well and serve decorated with coriander leaves.
Bawarchi of the Week
Chandri Bhat is a renowned food consultant who guides people with her culinary expertise.