Into hot ghee, add in the ginger, garlic, diced shallots and dried red chillies, saute for 5-7 minutes.
Season with a tsp of salt, and add in the boiled onion paste and fry the base for 3-4 minutes.
Next, add in the turmeric powder, red chilli powder, coriander powder and salt.
Adding small quantities of water intermittently, bhuno the masala for 12-15 minutes or till the ghee begins to separate from the spices.
Add the mutton pieces, mix well and fry the mutton for 15-20 minutes.
Pour in 2 cups of water, cover and cook on a low flame for 1 hour or till the mutton pieces are tender.
Add the blanched cauliflower florets. Gently stir into the gravy. Cook uncovered for 5-7 minutes, on a low flame.
Sprinkle over a tsp of simple garam masala made by dry roasting and grinding together cloves, cinnamon, black cardamom, green cardamom and black pepper. Mix well.
Garnish with fresh coriander and serve hot.
Key Ingredients: Mutton, onion, clarified butter, ginger, garlic, shallots, red chilli, turmeric, coriander powder, cauliflower, black pepper, clovesgreean cardamom, salt