When I started to write this recipe my mind rushed to my days in Calcutta in 1955-56. I had just moved from Karwar after getting married, did not know any cooking and did not eat non-vegetarian food. Some of my friends (Bollu Warriar and Taru Dhurandhar) came to my rescue and taught me cooking and several meat dishes. This recipe is from Taru, who was a dear family friend and a very good cook. It is simple to make and is very tasty.
Credit for Recipe: Taru Dhurandhar.
Grind onion, jeera, garlic and ginger into a thick paste; mix with yoghurt, chili powder and salt and apply to mutton pieces; set aside for 3 hours
Preheat oven to 425℉
Layer the marinated mutton in a greased glass baking dish and bake in oven for an hour; turn the pieces a couple of times to ensure that they are cooked
After the water has dried and the mutton is getting dry, add the ghee to the top and continue baking for 30 minutes; mutton should be fully cooked and golden-brown in color
Serve with some thinly sliced onions and lemons