In a pan dry roast ½ kg mutton till water dries, now add 2 boiled chopped tomatoes, 125 gm yogurt, 4 cloves of chopped garlic, 1 medium piece of chopped ginger, a little mix whole spices, 8 – 10 dry red chilies and mix well.
Add 1 – 1 ½ cup of water, cover and cook for 15 – 20 minutes.
Remove the lid, add 1 tbsp crushed red pepper, salt to taste and ½ tsp nutmeg mace powder. Mix well and cook for another 8 – 10 minutes.
Now stir very well and cook for another 25 – 30 minutes, until mutton is tender.
Lastly add ghee, mix and dish it out. Garnish with coriander leaves and ginger juliennes. Serve hot with naan.