Preheat a wok or karahi, with the oil. Once it's hot, addthe zeera and saute it.
Add the ginger and garlic paste and saute.
Add the mutton. Fry it on a low flame with ginger and garlicuntil it changes color and there is no meat odor. This will take about 5minutes.
Add ¾ teaspoon salt, ¼ teaspoon red chili powder, ¼ teaspoon red chiliflakes, and 2 teaspoon black pepper powder.
Saute the mutton and spices together for a minute.
Add the cubed tomatoes and 1 cup water.
Cover your karahi and cook for 30 minutes or until the wateris reduced
After the water is almost dry, uncover the karahi and breakup the tomatoes with a spoon.
The mutton is not fully cooked yet. It is half-done. Add another half cup of water, cover the karahi, and let it cook for another 30-40minutes.
Once the mutton is tender and the water has dried, add a 1-inch piece of thinly cut ginger thinly cut, and 2 to 3 green chilies. Cover and cook for 3 to 4 minutes at low flame for maximum flavor.
After 3 to 4 minutes, sprinkle approximately ¼ teaspoon teaspoon black pepper powder on the mutton karahi and turn off the stove.
Enjoy your mutton karahi with a hot naan or home made roti!