Ingredients:

• 1 kg mutton, cut into bite-sized pieces
• 3 tablespoons vegetable oil
• 2 onions, finely chopped
• 4 cloves garlic minced
• 1 tablespoon grated ginger
• 2 tomatoes, chopped
• 1 tablespoon ancho chili powder
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon turmeric powder
• 1 cup plain yogurt
• Salt to taste
• Fresh cilantro leaves for garnish

Instructions:

1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and cook until they turn golden brown, about 8-10 minutes.
2. Add the minced garlic and grated ginger to the pot, and cook for another 2 minutes until fragrant.
3. Add the mutton pieces to the pot and cook until they are browned on all sides, about 10 minutes.
4. Meanwhile, in a dry skillet, toast the cumin seeds and coriander seeds over medium heat until fragrant, about 2-3 minutes. Transfer to a mortar and pestle or spice grinder and grind them into a fine powder.
5. Sprinkle the ground cumin, coriander, ancho chili powder, and turmeric powder over the mutton. Stir well to coat the meat evenly with the spices.
6. Add the chopped tomatoes to the pot and cook until they soften, about 5 minutes.
7. Pour in the plain yogurt and stir to combine. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for about 1 to 1.5 hours, or until the mutton is tender and cooked through.
8. Season the Mutton Afghani with salt to taste. Adjust the seasoning if needed.
9. Serve the dish hot, garnished with fresh cilantro leaves. Enjoy with rice or naan bread.