PREPARATION

1. In a blender, add 2 pods cardamom, 1 teaspoon cumin, 1 teaspoon caraway seeds, 6 - 7 black peppercorns and blend it into a fine powder.

2. Keep aside.

3. In a mixing bowl, add 770 grams mutton, 1 teaspoon salt, 1/2 teaspoon turmeric and mix it well.

4. Marinate for 20 - 25 minutes.

5. Heat 40 milliliters oil in a pan, add 100 grams onions and fry till translucent or until it turns golden brown in color.

6. Remove it from heat and transfer this into a blender and blend it into a smooth paste.

7. Heat 20 milliliters oil in a skillet, add 1 tablespoon ginger garlic paste, 2 bay leaf, 1 tablespoon green chili and stir for 1 - 2 minutes.

8. Then, add 95 grams onions and fry till translucent or until it turns golden brown in color.

9. Add 200 grams tomato and saute until it turns soft and pulpy.

10. Cook for 3 - 5 minutes on medium heat.

11. Now, add the marinated mutton and mix it well.

12. Cover it with lid and cook for about 8 - 10 minutes on medium heat.

13. Open the lid and give it a nice stir.

14. Add 1 tablespoon tomato paste, 1 teaspoon red chili, 2 teaspoons coriander powder, 1/2 teaspoon salt and mix it well.

15. Then, add 500 milliliters water and mix it well.

16. Cover it with lid and cook for about 25 - 30 minutes on medium heat.

17. Open the lid and give it a nice stir.

18. Now, add 260 grams potatoes, blended masala, blended onions paste and mix it well.

19. Add 220 milliliters water and mix it well.

20. Again cover it with lid and cook for about 12 - 15 minutes on medium heat.

21. Open the lid and give it a nice stir.

22. Garnish with coriander.

23. Serve hot.