Kashmiri chilli powder
brown onion paste
garam masala powder
chopped coriander leaves
1. Marinate the mutton shanks with ginger-garlic paste, salt, and five grams of chilli powder and set aside for about an hour. Heat oil in a vessel, add whole garam masala and allow it to crackle, then add the marinated shank and sauté it till the water leaves.
2. Add the Kashmiri chilli powder, coriander powder, and salt and sauté it for a few minutes. Add the tomato paste and the mutton stock and cover the vessel. Allow it to cook for 30 minutes and add brown onion paste to it.
3. Cook it till the meat is tender, then check for seasoning. Add garam masala powder and garnish it with chopped coriander leaves and julienned ginger.