Lingkan Reang
Heat oil in a large kadai, saute onions, green chili, and salt for a few minutes.
Add tomatoes, ginger garlic paste, and spice powder, cook for 10 minutes until mushy.
Add mutton pieces, saute for 5 minutes to coat in masala, then pour in water and bring to a boil.
Simmer and cook until mutton is tender.
Add toor dal, vegetables, and more water if needed, cook until everything is tender.
Prepare tempering with fried shallots, pour over curry.
Garnish with coriander, and serve with biryani or ghee rice.