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1
Roast the whole spices (for the spice powder) except nutmeg and ginger powder.
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2
Blend roasted spices in a dry blender to make coarse powder, then mix nutmeg and ginger powder in.
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3
Pulse the onions in food processor until finely chopped.
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4
Blanche the tomatoes and peel off the skin. Blend them to make a puree
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5
Heat oil in a heavy skillet and add carrom seeds, onion seeds, fennel seeds and green chili.
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6
Add onions and saute for 3-4 minutes.
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7
Add ginger and garlic and saute until onions are golden brown.
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8
Add the tomato puree and the dry spices (cumin powder, coriander powder, turmeric, chili powder, salt) and saute over medium heat for 8-10 minutes.
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9
Add the mutton pieces and mix well. Cook over medium heat for 10-12 minutes.
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10
Sprinkle the spice powder and beaten yogurt and mix well.
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11
Cover and let it cook over medium heat for 30-40 minutes till the meat is no longer pink and starts to lose water and oil starts to separate, stirring in between.
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12
Add a little water, if required.
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13
Transfer this into the slow cooker and add water according to the consistency you like. Cook on high for 1 hour, lowering it to low and cook for another 4.5 hours.
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14
Add some whole spices (bay leaf, cinnamon stick, saffron, green cardamom) and cook for another 30-45 minutes on low until the meat is tender and is falling off the bone.
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15
Sprinkle garam masala and freshly chopped mint and cilantro and let it sit for 30 minutes.
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16
Serve over rice or with naan.
