You Need –

• Mutton (bone-in) – 750 grams
• Ghee/ Clarified butter – 1/4 cup
• Onion – 2 large
• Ginger-garlic paste – 1.5 teaspoons
• Thick yogurt – 1/4 cup
• Salt to taste
• Curry leaves – 2 twigs

For Marination

• Thick yogurt – 1 tablespoon
• Ginger-garlic paste – 2 teaspoon
• Turmeric 1/2 teaspoon
• Chili powder – 1 teaspoon
• Juice of half a lime
• Salt as required

To grind

• Kashmiri chilies – 7-8 nos or to taste
• Coriander seed – 1 tablespoon
• Black pepper corns – 2 teaspoon
• Cumin seeds – 1 teaspoon
• Fennel seeds – 1 teaspoon
• Green cardamom – 2
• Cinnamon stick – 1’inch piece
• Cloves – 3

How to –

Cut the mutton into bite sized pieces. Clean and wash well. Drian the water completely of the meat and marinate with all the ingredients under “For Marination” for about an hour to 2 at least.

In a pressure cooker pan add the marinated meat, add about ¼- ½ cup water and pressure cook till the meat is cooked through. Once done turn the heat off and set aside for the pressure to be released completely.

While the meat is cooking, heat a pan and dry roast all the dry spices until fragrant  . Don’t let them burn. Turn the heat off and allow to cool completely. Once cooled grind the spices to a smooth paste adding just enough water.

Heat a heavy bottom pan; add the ghee. Once the ghee has heated through, add the onions and cook till translucent. Add the ginger-garlic paste and sauté till the raw smell is gone. Now add the ground spice paste and saute till the oil starts to separate and the raw smell is gone. Make sure to stir constantly else the spice paste may burn.

Add the meat (reserve the stock), Salt to taste and saute till the spices have well coated the meat. Saute for  2-3 mins. Add about 1/2 cup of reserved stock and cook over medium till the gravy has thickened.

Turn the heat to high, add the curry leaves and roast the meat till the gravy has almost dried up. Turn the heat off and serve with steamed rice or roti.