Banjari Gosht (Rajasthani Mutton Curry)

Heat mustard oil in a heavy-bottomed pan over medium heat until it starts to smoke lightly. Reduce heat to medium-low.

Add cumin seeds and dried red chilies; sauté until the seeds begin to crackle and the chilies darken slightly, about 1 minute.

Add curry leaves and sliced onions. Cook, stirring frequently, until onions are golden brown, about 10-12 minutes.

Add ginger-garlic paste and sauté for 2-3 minutes until the raw smell disappears.

In a bowl, whisk the yogurt until smooth. Lower the heat and add the yogurt gradually, stirring continuously to avoid curdling.

Add turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook the masala on low heat for 5 minutes.

Add the mutton pieces, stir well to coat with the masala. Cook uncovered on medium heat for about 10 minutes, stirring occasionally.

Add water to the pan, bring to a boil, then reduce heat to low, cover, and simmer for 75-90 minutes, or until the mutton is tender and the gravy is thickened. Stir occasionally and add more water if necessary.

Towards the end of cooking, sprinkle garam masala powder and chopped coriander leaves. Mix well and cook for another 5 minutes.

Remove from heat and let the curry rest covered for 10 minutes before serving.