Add sliced onions and sauté over medium-low heat until they turn a golden brown color.

Watch the onions carefully to avoid overcooking. If they turn a dark color it will impact the color of the meat and curry.

Stir continuously to ensure even browning.

Next, add whole black peppercorn and cloves to the sautéed onions. Saute these for a few minutes.

Now, add the mutton to the pan with a tablespoon of ginger-garlic paste.

Season with 3/4 teaspoon of salt.

Fry the mutton until it changes color.

Pour in half a cup of water to deglaze the pan.

Add 1/2 teaspoon of turmeric powder, 1 1/2 tablespoons of coriander powder, and 3/4 tablespoons of red chili powder.

Mix all the spices thoroughly, cover the pan, and allow the mixture to cook for 20 to 30 minutes until it turns a rich, brown color.

After half an hour of cooking, uncover the pan.

Gently stir the mixture to eliminate any residual spice aroma.

Now you need to cook this on medium heat till the oil separates from the mixture. When you can see oil on the sides of the pan, the meat is properly cooked.

Add another half cup of water and continue cooking for a few minutes to tenderize the meat.

Introducing Aloo/Potato

Once the meat is fully cooked, add the Aloo to the mixture.

Adjust the water level to achieve the desired thickness of the gravy.

Cover the pan and cook for an additional 1 to 2 minutes, ensuring the potatoes are fully cooked.

Add a few leaves of fresh coriander.

Sprinkle 1/4 teaspoon of garam masala to enhance the aroma and taste of the dish.

Your flavorful Aloo Gosht is now ready to be served.