Step 1: Heat Oil

Pour 100ml of oil into a pan and heat it up.

Step 2: Sear Mutton

Add 1kg of mutton to the hot oil and cook on high heat until the color of the mutton changes, stirring occasionally.

Step 3: Add Pastes

Add 1 tablespoon of green chilli paste, 1 tablespoon of garlic paste, and 1 tablespoon of ginger paste to the mutton.

Step 4: Sauté

Sauté the mutton with the added pastes for 1 minute, ensuring the flavors are well combined.

Step 5: Add Water

Pour 500ml of water into the pan and stir the mixture well.

Step 6: Slow Cook Mutton

Cover the pan with a lid and cook on low heat for 1 hour, allowing the mutton to become tender.

Step 7: Season the Mutton

Remove the lid and add 1 tablespoon of black pepper and 1 teaspoon of salt to the mutton.

Step 8: Reduce Liquid

Cook the mutton for 3-4 minutes on medium heat, stirring occasionally, until the liquid reduces and the oil separates from the meat.

Step 9: Add Garnish

Add 2 sliced bullet chillies and 1-2 tablespoons of julienned ginger to the pan.

Step 10: Final Stir and Serve

Stir everything together and cook for another minute or two, then serve the hot mutton fry.

• Cook mutton on high heat initially to seal in juices and achieve a good sear.

• Slow cooking on low heat ensures the mutton becomes incredibly tender.

• Adjust the amount of green chillies and black pepper according to your preferred spice level.

• For a richer gravy, you can add a small amount of yogurt or tomato paste after sautéing the ginger-garlic paste.

• Garnish with fresh coriander leaves for added freshness and color.