Mutton- 500 grams
Turmeric- 1/2 tsp
Onions- 3 (chopped)
Ginger-garlic paste- 2tbsp
Tomatoes- 2 (chopped)
Red chilli powder- 1tsp
Pepper powder- 2tsp
Curry leaves- 6-7
Coriander leaves- 2 stalks (chopped)
Fennel seeds- 1/2 tsp
Poopy seeds- 1/2 tsp
Pepper corns- 1tsp
Cumin seeds- 1tsp
Cinnamon- 1 inch
Salt- as per taste Oil- 3tbsp
Pressure cook mutton with turmeric, salt and 3 cups of water for the duration of 20 minutes on low flame.
Heat a flat pan on the flame and dry roast cumin seeds, fennel seeds, poppy seeds, pepper corns, cloves and cardamom on it for 1 minute.
Allow the spices to cook and then grind them into a finely powder. Heat oil in a deep bottomed pan. Season it with curry leaves.
Fry the onions in it until it start turning translucent.
Add the ginger garlic paste and cook for 3 minutes.
Add the cooked mutton pieces now and fry them till it start oozing juices.
Then add tomatoes, red chilli powder, the ground masala and salt.
Cook for 10-12 minutes until the mutton it totally coated with the masala and most of the gravy evaporates.
Add pepper powder from the top and cook for 3 minutes.