Mutton

Pat 800g of 5cm cubed mutton shoulder completely dry with paper towels, then place in a large mixing bowl. Add 120ml whisked full-fat yogurt, 1 tsp Kashmiri red chili powder, ½ tsp ground turmeric, and ½ tsp fine salt. Toss thoroughly to coat every cube evenly, then cover the bowl and marinate at room temperature for 30 minutes (or refrigerate for up to 4 hours for deeper flavor).

Heat 3 tbsp (45ml) ghee in a heavy-bottomed 4L Dutch oven over medium heat (160°C/320°F) until melted and shimmering. Add 4 crushed green cardamom pods, 2 crushed black cardamom pods, the 5cm cinnamon stick, and 4 whole cloves, then sauté for 30 seconds until a warm, spicy aroma rises. Add 220g finely sliced yellow onions, stir to coat in ghee, then cook for 12 minutes, stirring every 3 minutes, until onions turn deep golden brown with crisp, light brown edges.

Add 24g minced garlic and 30g grated fresh ginger to the Dutch oven, stir continuously with a wooden spoon, and cook for 1 minute until the sharp raw garlic aroma fades. Lower heat to medium-low (130°C/265°F), then add the remaining 1 tsp Kashmiri red chili powder, ½ tsp turmeric, 2 tbsp ground coriander, 1 tsp ground cumin, and remaining 1 tsp salt. Stir constantly for 45 seconds to toast the ground spices, taking care not to let them darken or burn.

Turn heat back up to medium (160°C/320°F). Add all the marinated mutton and any remaining yogurt marinade to the Dutch oven. Stir well to coat every mutton piece in the spice paste, then sear for 8 minutes, turning the cubes every 2 minutes, until all sides are lightly browned and the yogurt has thickened fully, with clear ghee separating from the spice mixture.

Pour in 80ml unsalted tomato puree and 250ml warm water, stir to fully combine, then bring the liquid to a gentle, rolling simmer. Turn heat to the lowest stovetop setting (95°C/200°F), cover the Dutch oven with a tight-fitting lid, and braise for 1 hour 45 minutes, stirring once every 30 minutes to prevent sticking to the pan bottom, until the mutton is fork-tender and pulls apart easily with light pressure.

Remove the lid, stir in 1 tsp garam masala, then turn heat to medium-low (130°C/265°F). Simmer uncovered for 5 minutes to thicken the gravy to a nappe consistency (it coats the back of a spoon thickly), adjusting salt to taste if needed. Turn off the heat, remove the whole cinnamon stick and cardamom pods if desired, then garnish with 10g (2 tbsp) chopped fresh cilantro before serving.