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- Overnight in the refrigerator, combine all the spices with the mutton. Allow it to marinade for at least three hours in the refrigerator if that is not possible.
- The following day, put the pieces of mutton in the cooker, add 300 ml of water, and simmer for 4 whistles over medium heat. If the marinating time was only three hours, cook it for 6-7 whistles.
- When the mutton is finished cooking, sauté curry leaves, red and green chilies, and other ingredients in hot oil in a pot with a thick bottom.
- Fry while adding the ginger-garlic paste. Now stir over a medium temperature while adding the cooked mutton and water. Afterward, cook the pieces over a high flame.
- Once the water has evaporated, the oil separates from the fragments about 15 minutes. The pieces are then thoroughly mixed, Garam Masala is added, and they are fried until dry.
- Sprinkle curry leaves and green coriander, then take them off of the fire.
- Although you may use freshly produced Garam Masala to make the meat spicy and flavorful, I had roasted Garam Masala ready.