PREPARATION

1. In a mixing bowl, add 750 grams mutton, 1 teaspoon salt, 1/2 teaspoon red chili and mix it well.

2. Marinate for 2 - 3 hours.

3. Take a pressure cooker, add 50 milliliters oil, 4 dry red chili, 4 pods cloves, 7 black peppercorns, 4 pods green cardamom, 2 pods black cardamom, 1 cinnamon stick, 1 1/2 bay leaf and stir

for 2 - 3 minutes.

4. Then, add 200 grams onions and fry till translucent or until it turns golden brown in color.

5. Add 1 1/2 teaspoons salt, 2 tablespoons garlic, 40 grams ginger garlic paste and mix it well.

6. Now, add the marinated mutton and mix it well.

7. Cook for 10 - 15 minutes on medium heat.

8. Add 350 grams curd, 15 grams paprika, 1/2 teaspoon turmeric, 2 tablespoons coriander powder, 1 teaspoon cumin powder and mix it well.

9. Add 220 milliliters water and mix it well.

10. Bring it to a boil.

11. Cover it with lid and cook until you hear 8 - 9 whistles.

12. Open the lid and remove it from heat.

13. Garnish with coriander.

14. Serve hot.