Ingredients
•Mutton,cut into 1 inch pieces on the bone 750 grams
•Dry coconut (khopra),grated 1/4 cup
•Scraped coconut 1/4 cup
•Coriander seeds 4 tablespoons
•Fennel seeds (saunf) 1/2 teaspoon
•Ginger 1 inch piece
•Green chillies 2
•Fresh coriander leaves,roughly chopped 1/2 cup
•Onions,chopped 4 medium
•Garlic 15 cloves
•Cinnamon 1 inch piece
•Cloves 4-5
•Black peppercorns 5-6
•Caraway seeds (shahi jeera) 1/2 teaspoon
•Poppy seeds (khuskhus/posto) 1 teaspoon
•Fresh mint leaves 15-20
•Cashewnuts 4-5
•Turmeric powder 3/4 teaspoon
•Red chilli powder 1 tablespoon
•Oil 4 tablespoons
•Oil 4 tablespoons
•Salt to taste
Method
Grind coriander seeds, fennel seeds, ginger, green chillies, coriander leaves, one onion, garlic, dry coconut, fresh coconut, cinnamon, cloves, peppercorns, caraway seeds, poppy seeds, mint leaves, cashewnuts to a fine paste with sufficient water.
Add turmeric powder, chilli powder, one tablespoon oil and salt to the mutton pieces and mix well. Set aside in the refrigerator for two hours to marinate.
Heat the remaining oil in a pressure cooker. Add the remaining onions and sauté till golden brown. Add the masala and saute till oil separates.
Add the marinated mutton and saute for two to three minutes. Add two cups water, cover the cooker and cook under pressure till six whistles are given out.
Open the cooker when the pressure reduces completely and serve hot.