PREPARATION

1. In a pan, add 1 teaspoon cumin, 1 teaspoon coriander seeds, 1 teaspoon black peppercorns, 2 dry red chili and dry roast until it turns golden brown in color.
2. Transfer this into a blender and blend it into a fine powder. Keep aside.
3. Heat 40 milliliters ghee in a skillet, add 2 mace strand, 1 inch cinnamon stick, 3 pods green cardamom and stir well.
4. Add 1 teaspoon garlic paste, 1 teaspoon ginger paste and saute for 1 - 2 minutes.
5. Then, add 200 grams onions and fry until it turns golden brown in color.
6. Now, add 750 grams mutton and mix it well.
7. Add 180 grams tomato and saute until it turns soft and pulpy.
8. Cook for 7 - 10 minutes on medium heat.
9. Add 1/2 teaspoon turmeric and stir well.
10. Add 1 teaspoon red chili, 1 teaspoon coriander powder, 1/2 teaspoon salt, 2 tablespoons blended masala and mix it well.
11. Then, add 60 grams yogurt and mix it again.
12. Add 400 milliliters water and stir well.
13. Bring it to a boil.
14. Cover it with lid and cook for about 40 - 45 minutes.
15. Open the lid, add 1 teaspoon garam masala and mix it well.
16. Cook for another 3 - 5 minutes.
17. Garnish with coriander.
18. Serve hot with rice.