PREPARATION

1. Take a muslin cloth, add 1 tablespoon coriander seeds, 1 tablespoon fennel seeds, 4 pods green cardamom, 1 pod black cardamom, 10 black peppercorns, 4 pods cloves and tie the cloth properly.
2. Take a pressure cooker, add 500 grams mutton, 50 grams onions, 1 tablespoon garlic, 1 tablespoon ginger, 1 1/2 tablespoons green chili, 2 bay leaf, 500 milliliters water, 1/2 teaspoon salt, prepared spices potli in it and mix it well.
3. Cover it with lid and cook until you hear 3 - 4 whistles.
4. Open the lid and remove the potli from it.
5. Take the mutton pieces from it and save the mutton stock for later.
6. Heat 2 teaspoons ghee in a pan, add the mutton pieces in it.
7. Cook for 8 - 10 minutes on medium heat.
8. Remove it from heat and keep aside.
9. Heat 40 milliliters ghee in a skillet, add 4 pods green cardamom, 1 pod black cardamom, 4 pods cloves, 10 black peppercorns and stir for 1 - 2 minutes.
10. Then, add 200 grams onions and fry till translucent or until it turns golden brown in color.
11. Add 1 tablespoon ginger garlic paste and mix it well.
12. Now, add 180 grams tomato and mix it well.
13. Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
14. Add 1/2 teaspoon salt, 1/4 teaspoon turmeric, 1 teaspoon red chili, 1/4 teaspoon black pepper, 1 teaspoon coriander powder and mix it well.
15. Add 50 milliliters water and mix it well.
16. Cover it with lid and cook for about 5 minutes on medium heat.
17. Open the lid and give it a nice stir.
18. Then, add the cooked mutton and mix it well.
19. Cook for 5 - 7 minutes on medium heat.
20. Now, add 200 milliliters prepared mutton stock and mix it well.
21. Cover it with lid and cook for about 10 - 15 minutes on medium heat.
22. Open the lid and give it a nice stir.
23. Add 1 teaspoon garam masala, 1 tablespoon coriander and mix it well.
24. Garnish with coriander.
25. Serve hot.