This turned out pretty good and is going to become permanent in my repertoire of recipes. I used a shoulder chop.
Mutton – 3 ½ pounds
Onions – 3 large, chopped
Cloves – 5
Cinnamon stick – 2 pieces, inch long
Bay leaf – 1, small
Curd – ¾ cup
Ginger garlic paste – 2 tbsp
Turmeric – ½ tsp
Oil – 2 tbsp
Chili powder – to taste
Salt – to taste
Marinate the mutton overnight in yoghurt, ginger-garlic paste, salt, turmeric, and chili powder.
Heat oil in a pan add the cinnamon, cloves and bay leaf. After a few seconds add the onions and sauté till translucent. Transfer them to the slow cooker.
In the same pan add mutton and cook for a few min. Transfer to the slow cooker. Set the slow cooker to the 10 hour setting.
When done garnish with freshly chopped cilantro and serve hot with rice.