Ingredients:

• Mutton pieces – 1/2 kg
• Tomato – 500 gm, chopped
• Onion – 500 gm, sliced
• Button Mushrooms – 200 gm
• Coconut – 1.5 cup, ground to smooth paste
• Vegetable oil – 6 tbsp
• Cloves – 2
• Cardamom – 2
• Cinnamon – 5 cm
• Mace – 2 blades
• Bay Leaves – 2
• Fennel – 1/2 tsp
• Star anise – 1
• Ginger paste – 2 tsp
• Garlic paste – 2 tsp
• Kashmiri chilli powder – 4 tsp
• Coriander powder – 2 tsp
• Cumin powder – 1 tsp
• Turmeric powder – 1/2 tsp
• Salt to taste

Method:

1. Heat oil in a pressure pan.
2. Add cloves, cardamom, cinnamon, mace, bay leaf, fennel and star anise.
3. After a few seconds, add onion and fry till golden brown.
4. Add ginger paste and garlic paste. Fry till fragrant.
5. Add tomato. Fry till it is reduced to a pulp and the oil separates.
6. Add all the powders and fry for a few seconds.
7. Add mutton pieces and fry till it gives out all the liquid and turns brown.
8. Add mushroom, salt and 1 cup of hot water.
9. Pressure cook for 15 minutes.
10. Cool for 10 minutes, then open the cooker.
11. Add coconut paste and cook till the masala is thick and coats the pieces.
12. Serve.