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Blitz the green chilies, ginger, and garlic together to form a paste.
In a large bowl, combine the meat with the chopped onions, cinnamon stick, mace, dried chilies, and salt. Add the chili-ginger-garlic paste and let it marinate for 30 minutes.
Heat the mustard oil in a large pot, then add the sliced onions and dried chilies. Cook until the onions soften and start to brown.
Add the marinated meat and cook over medium heat for 2–3 hours, stirring occasionally, until the meat darkens, softens, and begins to fall off the bone. (You can use a pressure cooker to speed things up.)
Serve hot with plain rice.