PREPARATION

1. Take a pan, add 1 tablespoon coriander seeds, 1 teaspoon fennel seeds, 2 dry red chili, 2 star anise, 1 pod black cardamom, 2 pods green cardamom, 1 inch cinnamon stick, 2 pods cloves, 7 black peppercorns and dry roast until it turns golden brown in color.

2. Remove it from heat and transfer it to a mortar.

3. Crush them with the help of a pestle and keep aside.

4. Heat 40 milliliters oil in a heavy skillet, add 1 teaspoon cumin, 1 bay leaf and stir well.

5. Add 1 1/2 tablespoons garlic paste, 1 1/2 tablespoons ginger paste and saute for 1 - 2 minutes.

6. Then, add 200 grams onions and fry till translucent.

7. Now, add 240 grams tomato, 1 1/2 tablespoons green chili and saute until it turns soft and pulpy.

8. Cook for 5 - 7 minutes on medium heat.

9. Add 1 teaspoon red chili, 1 1/2 teaspoons turmeric and stir well.

10. Add 2 teaspoons salt, 1 1/2 teaspoons garam masala, prepared masala and mix it well.

11. Cook for another 3 - 5 minutes on medium heat.

12. Transfer this into a blender and blend it into a smooth puree.

13. Transfer this into a another heavy skillet and give it a nice stir.

14. Then, add 700 grams mutton keema and mix it well.

15. Now, add 300 milliliters water and mix it again.

16. Cover it with lid and cook for about 10 minutes on medium heat.

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

18. Then, add 200 grams green peas and mix it well.

19. Now, add 300 milliliters water and mix it again.

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

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

22. Add 2 tablespoons dry fenugreek leaves and mix it well.

23. Cook for another 3 - 5 minutes on medium heat.

24. Garnish with coriander.

25. Serve hot with roti, naan or rice.