Pahadi Meat: The Slow-Cooked Mountain Goat

Step 1 (Oil): Heat mustard oil in a heavy pot until it smokes. Cool slightly.

Step 2 (Sauté): Add whole spices and crushed garlic. Sauté until the garlic turns golden brown.

Step 3 (Meat): Add the mutton pieces and sear them on high heat for 10-15 minutes until they are well browned.

Step 4 (Onions): Add sliced onions and sauté along with the meat until the onions disappear into the gravy.

Step 5 (Slow Cook): This is the key. Add very little water, cover with a heavy lid, and slow cook on the lowest flame for 1 hour. The meat should cook in its own juices.

Step 6 (Finishing): The gravy should be thick and dark. Garnish with fresh coriander.