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  Introduction: T here are many versions of mutton fry, but the flavor of mutton that is minced on a silbatta (traditional stone grinder) or coarsely ground in a grinder is on another level. When mutton is cut into small pieces, then pounded and fried, the spices penetrate deep into each fiber, giving the dish an intense taste and aroma.   In this recipe, we will not be using a pressure cooker. Instead, we will slow-cook the mutton directly in an open pan until tender. The ginger-garlic paste will not be store-bought either, it will be freshly ground on a silbatta, which instantly doubles the fragrance and flavor.   This style of cooking is very traditional and it is exactly how it used to be made in village kitchens in the old days slow flame, patience, and freshly ground spices are the secrets to this delicious dish.  Ingredients: • Mutton 500 grams (clean, then pound on a silbatta or coarsely mince in a grinder) • Ginger garlic paste 2 tablespoons (freshly groun...