Get mutton cut into large boneless pieces -- one-portion size steaks.
Get some bones for a stock.
Flatten the meat pieces a little with a meat mallet, breaking the fibres.
Marinate mutton with some ginger-garlic paste, a dash of Worcestershire sauce/vinegar and some white pepper. Everything with a very light hand.
Make a stock with the bones along with some crushed garlic, a piece of ginger, whole garam masala, bay leaf and a few peppercorns.
Strain stock and keep.
Heat ghee and fry finely sliced onions – a generous amount – golden and crisp and keep aside.
Mix some salt and freshly ground pepper in some flour and dust the mutton pieces
Now fry each piece in ghee on slow fire, pressing down on the pieces with a flat spoon, till pieces are nice and brown and crisp and done.
In fresh ghee make a roux with some flour and pepper seasoning and add half the fried onions and the stock.
Let it cook a little.
Add the meat pieces and then let the gravy thicken to desired consistency. Add sugar.
Take off fire with the rest of the fried onions and some fresh black pepper.
