Step-by-Step Instructions

1. 1.Combine Mutton and Initial Spices

   Add 1 kg of mutton chaap (ribs) to a large cooking pan. Then add 1 teaspoon of ginger paste, 1 teaspoon of garlic paste, and the green chili paste (made from 10-12 green chilies).

2. 2.Add Whole and Ground Spices

   Add a few small pieces of cinnamon sticks, a few cardamom pods, and a few cloves. Follow with 2 teaspoons of coriander powder, 1 teaspoon of garam masala powder, 1 teaspoon of black pepper powder, and salt to taste.

3. 3.Incorporate Onions, Curry Leaves, and Liquids

   Add 3 medium-sized sliced onions and a handful of curry leaves. Pour in 1 cup of yogurt, 1 cup of water, and 1/2 cup of oil.

4. 4.Mix and Slow Cook

   Mix all the ingredients thoroughly with your hands until the mutton is well coated. Place the pan on the gas stove, cover it with a lid, and cook on a low-medium flame for 30 minutes. The mutton will release its own juices.

5. 5.Continue Cooking and Dry Gravy

   After 30 minutes, remove the lid. The mutton should be tender. Add a few more curry leaves and a few whole green chilies for extra flavor. Continue cooking, stirring occasionally, to dry out the excess water and thicken the gravy to your desired consistency. The video shows drying until the gravy is thick and coats the mutton well.

6. 6.Serve

   Once the mutton chaap has reached the desired consistency and the meat is fall-off-the-bone tender, it's ready to be served hot. Enjoy with roti, naan, chapati, rice, or paratha.