PREPARATION

1. In a mixing bowl, add 1 kilogram mutton, 200 grams curd, 60 grams onions, 1 tablespoon garlic, 1 tablespoon ginger, 15 milliliters oil, 1/4 teaspoon turmeric, 1/4 teaspoon nutmeg, 1 teaspoon salt, 1 teaspoon paprika, 1 teaspoon garam masala and mix all the ingredients well.

2. Marinate for 1 hour.

3. Heat 50 milliliters oil in a pressure cooker.

4. Add 1 inch cinnamon stick, 4 pods cloves, 2 pods black cardamom, 2 pods cardamom, 1 teaspoon cumin and stir for 1 - 2 minutes.

5. Then, add the marinated mutton in it and mix it well.

6. Add 300 milliliters water and mix it well.

7. Cover it with lid and cook till you hear 5 whistles.

8. Open the lid and remove it from heat. Keep aside.

9. Heat 50 grams ghee in a heavy skillet, add 1 tablespoon ginger, 1 tablespoon garlic, 1 teaspoon green chili and stir for 1 - 2 minutes.

10. Add 1 teaspoon red chili, 1 teaspoon cumin powder, 1 teaspoon garam masala, 1 teaspoon salt and mix it well.

11. Now, add 1 kilogram minced mutton and mix it well.

12. Cook for 7 - 10 minutes on medium heat.

13. Add 200 grams tomatoes, 1 tablespoon dry fenugreek leaves and mix it well.

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

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

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

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

18. Garnish with coriander.

19. Serve hot with roti or naan.