Heat oil, add onion till light golden.
Add ginger garlic paste, salt and chili powder, fry well.
Add boiled mutton with stock and crumbled whole red chili and yogurt.
Cook for 10 minutes, stirring continuously.
Simmer on low flame for another 10 minutes.
Lastly add lemon juice, kewra and allspice.
Remove in a serving dish and serve.