Marinade the mutton in a mixture of all of the above ingredients, except for the oil and onion for at least 2 hours, preferably overnight.
Heat the oil and fry the onion until it is dark brown and looking as though it were almost burnt. Add to the marinade mixture in a large saucepan.
Cover and allow it to simmer for 1 hour, until the meat is tender.
Serve with naan bread and spiced rice.
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.