Put the Ginger, Garlic, Onion into a grinder and make a paste.
In a mixing bowl put mutton pieces and add in onion paste, ginger paste, garlic paste, turmeric powder, red chilli powder, curd, and salt to taste.
Mix everything well, cover with a lid and let it marinate at least for one hour on the kitchen counter or overnight in the refrigerator.
Dry roast cumin seeds
Heat a small frying pan over medium heat.
Add whole cumin seeds and over low heat keep roasting. It will take 2-3 minutes.
When you start to get the roasted flavour, remove it from heat and keep stirring for a few seconds, then transfer the roasted cumin seeds into a grinder.
Grind the roasted cumin seed when it’s cooled.
Heat oil in a heavy-duty cooking pot. Add whole spices and stir for a few seconds.
Then, add marinated meat, over a high heat cook for 2-3 minutes.
When you see the moisture and liquid stat bubbling up, reduce the heat to medium.
Cover with a lid, and continue cooking for 20 minutes.
Remove the lid and give a stir, reduce the heat to low and continue cooking.
When you see the gravy has reduced, keep adding a dash of boiling water to stop sticking to the inner bottom of the pan.
Once the mutton is fully cooked, add one cup of boiling water, Increase the heat to high.
When the gravy starts boiling, reduce the heat to low and sprinkle roasted cumin powder.
Give a quick stir and turn off the heat.
Give 10 to 15 minutes of resting time before serve.
If you are using a pressure cooker- Roast the meat for 20 minutes, then put it in a pressure cooker, add one cup of boiling water. Over high heat cook for one whistle, then reduce the heat to low and cook for at least 20 minutes.Let the pressure release by itself, remove the lid, sprinkle roasted cumin powder and cover with the lid again.