Deep Fry: Heat oil in a large wok. Add the mutton chops and 1 tsp salt. Deep fry the meat for 7-8 minutes until it changes color and develops a slight crust.

Sauté: Add the ginger-garlic paste and sauté for 2-3 minutes until the raw smell disappears and the aroma infuses into the meat.

Tenderize: Add the tomatoes (cut into halves) and 1 cup of water. Cover the pot and cook for 8-10 minutes on medium heat.

Skin Removal: Open the lid and carefully remove the softened tomato skins. Mash the tomatoes directly in the pot so they blend into a gravy.

Spice Infusion: Add green chilies, red chili flakes, crushed coriander, crushed cumin, black pepper, and white pepper.

Bhunayi: Increase the heat to high and stir-fry (Bhunayi) for 4-5 minutes until the water dries up and the oil separates, coating the chops in a thick masala.

The Dum (Smoke): Place a piece of red-hot charcoal in a small foil bowl or onion skin inside the pot. Drizzle a drop of oil on the coal and cover the lid immediately for 1 minute.

Garnish: Remove the coal. Top with fresh julienne ginger and coriander. Serve hot with tandoori naan.