PREPARATION

1. In a mixing bowl, add 650 grams mutton, 1 teaspoon ginger paste, 1 teaspoon garlic paste, 1/2 teaspoon salt, 1/2 teaspoon turmeric and mix it well.

2. Marinate for 20 minutes.

3. Take a pan, add 10 grams kashmiri dry red chili, 1 tablespoon coriander seeds, 1/2 teaspoon cumin seeds, 1/4 teaspoon dry fenugreek seeds, 1/2 teaspoon fennel seeds, 1/4 teaspoon cloves, 1/4 teaspoon black peppercorns, 1 cinnamon stick and dry roast until it turns golden brown in color.

4. Remove it from heat and transfer this into a blender and blend it into a fine powder. Keep aside.

5. Take a pressure cooker, add the marinated mutton, 2 green chili, 6 - 7 curry leaves and stir well.

6. Add 250 milliliters water and mix it well.

7. Cover it with lid and cook till you hear 4 whistles.

8. Remove it from heat and keep aside.

9. Heat 30 milliliters oil in a skillet, add 2 teaspoons ginger, 2 teaspoons garlic, 10 - 12 curry leaves and stir for a minute.

10. Then, add 120 grams onions and fry till translucent or until it turns golden brown in color.

11. Now, add 130 grams tomato and mix it well.

12. Saute the tomatoes until it turns soft and pulpy.

13. Add 1 teaspoon paprika, 1/2 teaspoon salt, 2 teaspoons coconut and mix it well.

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

15. Then, add 150 milliliters water and mix it again.

16. Now, add the cooked mutton in it and mix it well.

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

18. Open the lid and give it nice stir.

19. Garnish with ginger.

20. Serve hot.