For marination, use yoghurt, turmeric, red chili powder and salt.
Heat mustard oil in a pan and add whole spices.
Saute onions until golden brown, add the marinated mutton and cook for some time.
Add ginger-garlic paste, cumin powder, coriander powder and cook for a few more minutes.
Add water, seal the pan with dough. Now, let it cook for 40-45 minutes.
In a separate pan, heat ghee, add a pinch of asafoetida, chopped garlic and onion.
Add a pinch of red chili powder to the tempering and cook for a minute.
Pour the tempering over the cooked, tender mutton when you open the pan.
Garnish the delicacy with chopped coriander leaves while serving.
It tastes even better when served hot with plain rice or chapatis.