PREPARATION

1. (For making chutney)
2. In a bowl put 40 grams coriander, 20 grams garlic, 20 grams ginger, 2 tablespoons green chili and 2 tablespoons water.
3. Now,  transfer them in a blender and blend it to a fine chutney.
4. Take 800 grams mutton in bowl, add 50 grams yogurt, prepared coriander chutney, 1/2 teaspoon salt and 1/4 teaspoon turmeric mix well and marinate for 1 hour.
5. Heat pan and dry roast 25 grams coconut flakes.
6. In another heated pan, add 200 grams onion, dry roast them untill golden brown.
7. In a bowl, add roasted onions add roasted coconut flakes, and 2 tablespoons water.
8. Transfer it to a blender and blend it to paste like consistency.
9. Heat a pan, add 3 dry red chili, 1 bay leaf, 1 mace, 5 cloves, 1 black cardamom, 10 black peppercorns, 1 cinnamon stick, 1/2 teaspoon cumin and dry roast them for 2-5 minutes .
10. Transfer roasted spices in blender jar and blend into fine powder.
11. In a wok, add 30 milliliters mustard oil let it smoke then, add marinated mutton ,mix once then add 60 grams onion and stir it properly.
12. Cover the lid and let it cook for 20-25 minutes on medium-high heat.
13. Remove the lid and stir it well .
14. Again cover the lid and cook for more 20-25 minutes on medium heat.
15. Now, remove the lid and add 1/2 teaspoon paprika, 1 teaspoon salt, 1 teaspoon meat masala, prepared masala, 25 grams prepared green chutney, prepared blended paste and mix well.
16. Add 350 milliliters warm water and stir properly.
17. Cover and cook for 30-40 minutes on low heat .
18. Stir it well and remove the wok from heat.
19. Garnish with ginger julienne.
20. Serve hot.