Wash and cut 500 grams of mutton into small pieces. Marinate it with 1 tsp of salt, ½ tsp of coriander powder, ½ tsp of cumin powder, ½ tsp of red chili powder, 1 tsp of Kashmiri red chili powder, ¼ tsp of black pepper powder, paste of 1 piece of large onion, 1 tsp of ginger paste, 1 tsp of garlic paste, 2 tbsp of yogurt, 2 tbsp of mustard oil, 2 tbsp of raw papaya and green chili paste. Cover and keep it in the fridge overnight or at least for 6 hours.

Slightly crush 3 pieces of green cardamom, 3 pieces of cloves, 1 piece of cinnamon stick (1 inch in size), 6 pieces of black peppercorns, half a piece of mace (javitri), ¼ tsp of shah jeera (or regular cumin seeds) together and fry them for 20 seconds in 2 tbsp of mustard oil on a medium to low flame along with 1 piece of whole black cardamom, 2 pieces of dry red chilies and 2 pieces of bay leaves.

Add 2 pieces of onions (medium size, finely chopped). Mix and add ½ tsp of sugar, salt to taste and cook until brown.

Add the marinated mutton. Mix, cover and cook for 15 minutes on a low flame, stirring it for a couple of times in between to prevent sticking to the bottom and burning.

When it releases oil, stir continuously and cook for 20 to 25 minutes until dry and the mutton is tender. Add 1 cup liquor tea (boil 1 tsp of tea in ½ cup of water to prepare the liquor beforehand).

Stir and cook for 10 minutes more on a low flame. Then add ¼ tsp of garam masala powder and 1 tsp ghee (clarified butter).

Mix nicely, cover, switch off the flame and let it rest for 5 minutes. Transfer it onto a plate to serve.

Your tasty and spicy homemade mutton kala bhuna is ready.