Method

1. Cook the mutton along with a little salt in a steamer.
2. When the mutton is three fourths cooked remove from the fire. Reserve the stock.
3. Heat the oil in a pan and add the chopped ginger. Fry for a few seconds and add the onions.
4. Fry the onions till light brown in colour.
5. Add the tomatoes, turmeric powder, red chilli powder and the green chillies and fry for 2 minutes.
6. Add the cooked mutton, salt, the ghee and the garam masala powder and fry till the oil floats on top.
7. Add the stock, yoghurt and the potatoes and cook the dish on a simmering flame for a few minutes till the gravy is thick.
8. Remove from the fire and transfer to a stainless steel dish which has a lid.
9. Heat the charcoal over a flame until it glows and is red hot.
10. Put the glowing charcoal into a small round stainless steel dish and place the cardamoms, cloves, and cinnamon on top of the charcoal.
11. Immediately pour the ghee on top of the charcoal.
12. The moment the smoke starts coming put this container into the dish containing the mutton and cover with the lid.
13. If you want you can seal the lid of the mutton preparation with some dough made from refined flour, so that the smoke does not come out.
14. Keep covered for around 5 to 10 minutes.
15. Remove the container containing the spices and sprinkle some coriander leaves on top.