1. Saute slice onion along while whole garam masala untill brown in olive oil.
2. Add ginger garlic paste and red chilli pasteto the browned onion and saute.
3. Then add mutton shank
4. Now add mutton stock and let the mutton simmer untill tender.
5. Add tomato puree in the cooked meat and adjust the seasoning.Folowed by sandalwood powder
6. Garnish the dish with corriander sprig.

Note: Cook the lamb on a very slow fire in a sealed handi for a tender lamb.