If the mutton is a very tough one or not so tender then boil the mutton in a pressure cooker, strain the stock and keep aside.
Now in a kadhai, heat mustard oil, then add the cloves and elaichi.Then add the onions, once they are golden brown, add the mutton pieces and brown them.
Then add the ginger garlic paste and saute further till the raw smell of the last goes away.
Then add salt, mirchi paste and stir. Cook for 5-8 minutes and then add the yoghurt while continuously stirring.
Then let the mutton cook further and then add the stock to form the gravy. Bring up-to boil.
Finally heat little ghee in a tadka pan, add the chopped garlic and once it smells, switch off the flame and add this to the mutton. Serve.
