Malai Meat

Combine the boneless mutton cubes with lemon juice, thick yogurt, malai, nutmeg powder, cardamom powder, ginger-garlic paste, garam masala powder, and salt in a bowl. Mix well to coat all pieces evenly and let marinate for at least 30 minutes at room temperature.

Heat oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add cumin seeds and let them crackle for about 30 seconds until fragrant.

Add the finely sliced onions to the pot and cook, stirring occasionally, until they turn golden brown and caramelized, approximately 8-10 minutes.

Cover the pot and simmer over medium-low heat for 50-60 minutes, stirring occasionally. The meat should become very tender and the gravy should reduce to a rich, creamy consistency.

Add half of the finely chopped coriander leaves and stir to combine. Taste and adjust salt and spices as needed.

Transfer the malai meat to a serving dish and garnish with the remaining coriander leaves. Serve hot.