'Bhaja masala' is a must for ghugni. To make this, dry roast the cumin, coriander seeds and dry red chilies in a pan. Then grind them to a fine powder and keep aside.
Soak the yellow peas in cold water for 4 - 5 hours.
Put the mutton pieces, some salt, pinch of turmeric powder and half cup of water in a pressure cooker.
Cook until 2 whistles come and let the pressure release on its own.
Then drain the water from peas and add them into the mutton.
Again cook until 3 whistles come and let the pressure release on its own. Do not make everything mushy.
Heat oil in a pan.
Fry the chopped onion till golden in color.
Then add ginger and garlic paste. Mix well for 2 minutes.
Then add chopped tomatoes with little salt. Mix and cook for 5 minutes.
When oil starts separating, add all the spice powder and a Tablespoon of sugar. Mix well for 4 minutes.
Now add the boiled yellow peas and mutton with stock.
Add some more salt and green chilies. Mix well and cook for 20 minutes in low flame.
If it becomes dry, add little water.
Lastly add chopped coriander leaves and 1 - 2 Tablespoons of that 'bhaja masala'. Mix well and turn off the heat.
Let it rest for few minutes, then serve.