Lingkan Reang
Mix curd, ginger-garlic paste, chilli powder, coriander powder, and turmeric, set aside.
Saut cinnamon, black cardamom, and onions in ghee until golden brown.
Add mutton, sear well, then mix in the curd mixture and cook until darkened.
Pour water to cover the meat, then pressure cook for 5 whistles.
Simmer for 15 minutes, then let the pressure release naturally.
Open, stir, and serve hot.