In a large bowl, add yogurt, salt, cumin powder, turmeric powder, coriander powder, papaya powder, red chili powder, black pepper powder, garam masala powder, garlic paste, ginger paste, lemon juice, and mustard seed oil. Whisk until the marinade is smooth and well combined. Trim any excess fat from the mutton. Make deep slits all over the meat and prick with a sharp knife. This allows the marinade to penetrate deep inside the meat, ensuring maximum flavor.
Rub the marinade generously all over the mutton, making sure to stuff it into the slits as well. Cover and refrigerate overnight (the longer, the better).
Before cooking, take the mutton out of the fridge and let it sit at room temperature for 1 to 2 hours. This ensures even cooking.
Preheat the oven to 180°C (356°F). Wrap the mutton completely in aluminium foil and place it on a baking tray. Bake for 1.5 hours.
Remove the foil carefully, sprinkle with red chili flakes, and return to the oven. Bake uncovered for another 30 minutes or until the mutton is beautifully browned, basting every 10 minutes with the pan juices.
Once done, remove the mutton from the oven and let it rest for 20 minutes, loosely covered with foil. This allows the juices to settle.
Transfer to a platter, drizzle with the flavorful pan juices, and sprinkle with extra chili flakes if you like it hot. Enjoy with naan, salad, and chutney! And remember “COOKING IS EASY!”
