Preheat a pan and add half a cup of oil. Heat well.

Add the sliced onions and sauté over medium-low heat until they become golden brown.

Be careful while sauteing the onions to avoid overcooking. If you fry the onions to a dark brown, it will impact the overall color of the meat and the gravy.

Continuously stir the onions to ensure even browning.

Next, add whole black peppers and cloves to the sautéed onions.

Fry for a bit, and then add the mutton into the pan with a tablespoon of ginger-garlic paste.

Season with ¾ teaspoon of salt.

Fry the mutton until it changes color.

Pour in half a cup of water to deglaze the pan.

Add ½ teaspoon of turmeric powder, 1 ½ tablespoons of coriander powder, and ¾ tablespoons of red chili powder.

Mix thoroughly, cover the pan, and allow the meat to cook for 20 to 30 minutes until it becomes tender and brown.

After the specified cooking time, uncover the pan.

Gently stir the mixture to eliminate any residual spice aroma.

Let the meat cook and simmer further, uncovered, until you observe the separation of oil from the mixture, signaling proper cooking.

Add another half cup of water and continue cooking for a few minutes to ensure the meat is tenderized.

Once the meat is fully cooked, add the Arvi to the mixture.

Adjust the water level to achieve the desired thickness of the gravy.

Cover the pan and cook for 15 to 20 minutes, allowing the Arvi to absorb the flavors fully and become soft to the touch.

Sprinkle ¼ teaspoon of garam masala to enhance the aromatic profile of the dish.

Your flavorful Arvi Gosht is now ready to be served. You can dish it out in a large serving bowl and sprinkle some more garam masala and fresh coriander to make it pleasing to the eye.