PREPARATION

1. In a mixing bowl, add 145 grams yogurt, 1 teaspoon red chili, 1 tablespoon coriander powder,1 teaspoon garam masala, 1/2 teaspoon turmeric, 1 teaspoon salt, 1 tablespoon oil and mix it well.

2. Add 500 grams mutton and mix it again.

3. Marinate for 1 hour.

4. In a blender, add 220 grams onions, 150 grams tomato, 1 green chili and blend it into a smooth puree.

5. Take a pan, add 1 teaspoon mustard seeds, 1 teaspoon nigella seeds, 1 teaspoon fennel seeds, 1 teaspoon cumin seeds, 1 teaspoon fenugreek seeds, 2

dry red chili and roast for 5 - 7 minutes on low heat or until it turns golden brown in color.

6. Transfer this mixture into a blender and blend well.

7. Heat 60 milliliters oil in a pressure cooker, add the onion, tomato mixture and stir well.

8. Add 1/2 teaspoon salt and saute the gravy for 5 - 7 minutes on medium heat.

9. Then, add the prepared Achari masala and mix it well.

10. Now, add the marinated mutton and mix it again.

11. Add 220 milliliters water and stir well.

12. Cover it with lid and cook till you hear 5 whistles.

13. Open the lid.

14. Remove it from heat.

15. Garnish with coriander.

16. Serve hot with rice.