Kashmir chilli powder
brown onion paste
garam masala powder
chopped coriander leaves
1. Marinate the mutton shanks with ginger-garlic paste, salt, and 5 gms of the Kashmir chilli powder and leave it for about an hour. Heat oil in a vessel, add the garam masala powder, cinnamon stick, green cardamom, black cardamom, and bay leaf; and allow it to crackle.
2. Then add the marinated shanks and sauté till the water disappears. Add the remaining Kashmiri chilli powder, coriander powder, and salt and sauté for a few minutes. Add the tomato paste and the mutton stock and cover the vessel.
3. Allow it to cook for 30 minutes and then add brown onion paste to it. Cook it till the meat is tender, and then check for seasoning. Add garam masala powder and later garnish it with chopped coriander leaves and julienned ginger.