Preparation:

How to marinate the mutton pieces:

• Take half kg of mutton pieces with bone and wash thoroughly in running water for 2 to 3 times.
• In a mixing bowl take the mutton pieces, add curd.
• Add chilli powder, turmeric powder, salt and a half teaspoon of ginger garlic paste.
• Mix everything together with the mutton pieces and keep this marination aside for at least 30 minutes. You can keep under the sun or in the refrigerator if you like.

Other preparation:

• Paste 1 one big onion and keep ready.
• Grind two tomatoes and keep it ready.
• Also grind coconut, cashews, and peppercorns into a fine paste. Keep aside.

Recipe to prepare mutton curry:

• Heat oil in a pressure cooker, add the whole spices cinnamon, bay leaves, cloves, and jeera.
• Now add the pasted onion and a slit green chilli and sauté well until the onion reaches brown color.
• Add ginger garlic paste and stir nicely to avoid sticking at the bottom until the raw smell goes off.
• Pour the raw tomatoes paste. For creamy consistency of the gravy, I add blended tomatoes. But you can replace this with tomato pieces if you like.
• Cook the tomatoes well in the oil for 5 minutes until oil oozes out.
• Now add Chilli powder, coriander powder, and garam masala.
• Put the marinated mutton pieces into the masala and mix well.
• Close with a lid and keep the flame in medium temperature for 5 minutes for the pieces to absorb the spices.
• After five minutes you can see the change of color in the pieces and now add the ground coconut, cashew, pepper masala paste. Mix well.
• Put the required salt for the curry and pour a cup of water to adjust the consistency of the mutton curry.
• Close with the lid and pressure cook for 5 whistles.
• When the pressure drops completely, open the cooker lid, check for the consistency and salt.
• Garnish with coriander leaves.
• Serve with hot rice, chapatti, naan, paratha, and dosa.