Method
Chop the mutton into 1 inch chunks. Beat the curds in a bowl. Add red chillies, turmeric powder, coriander powder, roasted cumin seeds and salt. Mix well and keep aside.
Heat ghee in a deep bottomed pan, add the garlic and saute till golden brown. Add cardamoms and sliced onions and saute till the onions turn brown. Add the meat and saute for 25-30 minutes, stirring often. Add the curd mixture and cook till the gravy is completely dry. Add 3 cups of water and bring to a boil. Adjust seasoning, cover and simmer till the meat is tender.
Garnish with chopped coriander leaves. Serve hot with rotis.
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