Bhindi Gosht

Wash the okra and dry each piece well with a clean kitchen towel. Trim the tops without cutting into the pod, then cut each pod in half. Set aside while you start the meat.

Heat 5 tbsp oil in a heavy pot over medium heat. Add the sliced onions and fry, stirring often, until deep golden brown, about 10 minutes.

Add the mutton and ginger-garlic paste. Turn the heat up to medium-high and fry, stirring, until the meat changes colour and the raw smell of the garlic is gone, about 8 minutes.

Lower the heat and add the chilli powder, coriander, cumin, turmeric and salt. Stir for 1 minute, then add the whisked yogurt a spoonful at a time, stirring so it does not split. Cook for 5 minutes until the yogurt dries into the masala.

Add the chopped tomatoes and cook, mashing them with the back of the spoon, until they break down and oil begins to separate at the edges, about 8 minutes.

Pour in the hot water and bring to a boil. Cover, reduce to low and simmer until the mutton is tender and pulls easily from the bone, about 50 minutes. Add a splash of hot water if the gravy reduces too much.

While the meat simmers, heat 3 tbsp oil in a wide frying pan over medium-high heat. Fry the okra in a single layer, in two batches if needed, stirring occasionally, until the edges are browned and the pods are no longer sticky, about 7 minutes. Drain on paper towels.

When the mutton is tender, gently stir the fried okra and slit green chillies into the pot. Simmer uncovered on low heat for about 10 minutes, until the okra is soft but still holds its shape and the gravy is thick.

Sprinkle in the garam masala and lemon juice and fold once, very gently. Turn off the heat, cover and rest for 5 minutes. Garnish with coriander and ginger matchsticks before serving.