Grind the green chillies, ginger, garlic & turmeric into a fine paste
Slice onions into large chunks, so that the layers separate easily when cooking
Heat some oil in a large, shallow bottomed vessel and sauté lamb for a 8-10 minutes, until tender
Once the lamb is tender, layer the onions on top of it
Add the paste to the lamb & onion, cover the vessel and let the meat cook on low heat for 45 minutes to an hour, until the lamb has cooked all the way through and falls off the bone
Grind all the spices that comprise the whole garam masala to a fine powder. This recipe needs only about a tablespoon or so, so you can save the masala for later
It is perfectly good to use as a substitute for regular garam masala in any other Indian recipe that calls for some
Heat some oil in another vessel and add the garam masala powder and the red chilly powder to this
Pour this into the mutton mix and give the meat a good stir
Finally, add in some salt, to taste
