Combine chopped mutton along with other ingredients, mentioned under ‘ingredients list’ except oil, milk and rice flour and add this to traditional Indian pressure cooker.
Pressure cook for 2 whistles and reduce the flame to low and cook for 45 minutes. If you are not using pressure cooker then slow cook meat until tender.
When the pressure settles, open the lid and on low flame stir using a wooden spoon until well combined. Separate bones from meat and remove cinnamon sticks, cloves and cardamom.
Make a fine paste by mixing rice flour with 1 cup of water. On low flame add this to meat and stir.
When the mixture starts to thicken slightly, add milk stir for 5 minutes. On low flame, add 1 cup of oil and cook till the meat reaches pasty consistency. For 1 kg mutton it takes 40-45 minutes to cook.
Garnish with friend onions and oil. Taste best when served with Afghan bread and parsley-yogurt dip.