This is a favorite recipe in our family and is made often to go with roti/flatbread or rice. The chilli powder can be reduced or avoided if you want a mild masala.
Heat oil. Add whole spices – cardamom, cloves, cinnamon and heat for a few seconds until aromas are released.
Chop the onions and tomatoes. Add the onions and sauté for a minute or until they are light brown. Add the ginger garlic pastes and sauté for another minute.
Add the mutton pieces and turmeric powder. Sauté for 5 minutes without water. Add the finely chopped tomatoes and sauté for another 2 minutes.
Add 500ml water, chilli powder, coriander powder, pepper powder and salt to taste.
Cook on medium heat until mutton is done and the masala is a thick gravy.
A pressure cooker can also be used for cooking the mutton. If using a pressure cooker, switch off, cool a bit and finish the cooking with the lid open until the gravy is thick.
Sprinkle with lemon juice and chopped green coriander and serve.