Ingredients

Mutton – 1kg

For gravy:

Fennel seeds – 1tsp
Onion – 1
Green chili – 2
Ginger garlic paste – 1tsp
Turmeric powder- 1tsp
Red chili powder – 2tbsp
Coriander powder – 1tbsp
Garam masala powder- 1tsp
Cumin powder – 1tsp
Mutton masala – 2tbsp
Salt

To Grind

Coconut grated – 1cup
Fennel seeds – 1tsp

Marinates

Mutton – 1kg
Onion – 2 (Big)
Tomato – 3
Ginger garlic paste – 1tsp
Salt
Turmeric powder- 1tsp
Red chili powder – 2tbsp
Coriander powder – 1tbsp
Garam masala powder- 1tsp
Cumin powder/ Cumin seeds – 1tsp

Method

Take  all the Ingredients

Take all the ingredients given for marination in a blender

make into a fine puree.

Pour this over the mutton pieces and marinate it for half hour

Now take this in a pressure cooker and cook it for 4-6 whistle and simmer it for 20 mins

Next step is to take coconut and fennel seeds

make into a very smooth paste by adding some water

Heat a kadai

Add oil, Fennel seeds, curry leaves. Let it sizzle for few seconds.

Now add in onions and green chili and sauté this till they turn golden brown.

Now add in all the spice powders& Ginger Garlic Paste and mix well.

Now add in all the spice powders, Mutton Masala& Ginger Garlic Paste and mix well.

Add salt if needed.

Now add in the ground coconut masala and mix well.

Bring it to boil and cover it with a lid.

Ready to serve ..