Coconut - 1 tbsp., grated
Tomato - 1
Ginger Garlic paste - 1 tbsp.
Green Chilli - 2, slit
Cinnamon - 1
Clove - 4
Cardamom - 2
Fennel Seeds - 1/2 tsp
Red Chilli - 4
Coriander Seeds - 1 tsp
Peppercorn - 2 tbsp.
Fenugreek - 1/4 tsp
Tamarind - a small pc
Mutton - 1 lb.,
Turmeric - 1 tsp
Cilantro
Salt
Oil - 3 tbsp.
Red Chilli - 2
Fennel Seeds - 1 tsp
Curry Leaves
Shallot -10, chopped Green Chilli - 2, chopped Ginger Garlic Paste - 2 tsp
In a blender add the Coconut, Tomato, Ginger Garlic paste, Green Chilli, Cinnamon, Clove, Cardamom, Fennel seeds, Red Chilli, Coriander seeds, Peppercorn, Fenugreek seeds and Tamarind. Grind the ingredients to a fine paste and keep aside.
In a pressure cooker .Add the Mutton pieces along with the ground paste, Turmeric, 1/2 cup Water and required Salt. Cook closed for 20 min.
Heat Oil in a large pan. Temper Red Chilli, Fennel seeds and Curry Leaves. Add Shallots, Green Chilli and cook until translucent. Add Ginger Garlic Paste and sauté until the raw smell goes away. Add the stock from the Mutton and cook until it reduces to about half its original quantity. Now add the Mutton and keep on stirring and cooking until all the moisture is evaporated. Turn off heat and garnish with Cilantro.