Saute everything for 2 minutes. Put the flame to minimum.
Put 1 tbsp desi ghee and cover the lid of the vessel.
Open the vessel after every 10 minutes, saute and cover again.
After 30 minutes, start testing whether or not the mutton is cooked.
It usually takes 45 minutes to 1 hour to cook mutton this way. but the wait is worth it ! (if mutton is not fresh then it takes longer, so add some boiling water and cook on medium flame for faster result for such mutton).
Add 1tbsp desi ghee when mutton is cooked. Serve warm with pulaao or garma garam pooris.
Bari ilaayachi - 1 (open and expose the seed within)
Chhotee ilaayachi - 4 (open and expose the seed within)
Daalchini (cinnamon ) - 1 inch thin strip
Jaiphal - 1/4 of the whole nut
Onion - 2 big size
Ginger flakes - 10 (crushed)
Garlic - 1 inch (crushed)
raw papaya - 1 inch piece (optional: for quick tendering of mutton)
Haldi powder- 1 tsp
Salt - to taste
Desi ghee- 1 tbsp