Start by chopping the onions and tomatoes into small pieces, ensuring uniformity for even cooking. Measure out your spices: coriander, cumin, turmeric, chili powder, and garam masala.

In a heavy-bottomed pot, heat 2-3 tablespoons of cooking oil over medium heat. Add the chopped onions and sauté until they turn golden brown, about 8-10 minutes.

Add chopped tomatoes and ginger-garlic paste. Cook for about 5-7 minutes until the tomatoes soften.

Stir in the dry spices—coriander, cumin, turmeric, and chili powder. Cook for 1-2 minutes until fragrant.

Add the mutton pieces to the pot, browning them on all sides for around 5-10 minutes.

Pour in enough water to cover the mutton, season with salt, and bring to a boil. Reduce to low heat and cover, simmering for 45-60 minutes.

Once the mutton is tender, sprinkle garam masala and stir well, cooking an additional 5 minutes.