Put mutton, oil, onion, and red chilies in pan, mix garam
masala in yogurt and pour over meat mixture. Cook
(uncovered) on high heat for about 10 minutes. Add salt,
ilaichi and garlic paste. Seal the pan and lid with flour
(if not using pressure cooker), and cook on very low heat
for 45 minutes. If water has not dried, cook on high heat
till it does and only thick gravy is left. Do not stir hard.
Serve garnished with coriander.