Ingredients:

• Mutton – 800 gms (cut into medium sized pieces)
• Marinade:
• Coriander seeds – 1 tsp
• Cumin seeds – 1 tsp
• Mustard Seeds – 2 tsp
• Turmeric powder – 1 tsp
• Dry Red Chillies – 10
• Coconut, grated fresh or desiccated – 1/3 cup
• Fresh Ginger-Garlic paste – 1 tbsp
• Oil – 5 tbsp
• Cinnamon – 1 inch
• Cloves – 6 (whole)
• Onions – 1 Cup (finely chopped)
• Red paprika – 1 tbsp
• Jaggery – 1/2 tsp
• Water – 1 cup
• Juice of 1 Lemon
• Salt as per taste

Method:

1. Combine coriander, cumin, mustard, coconut, red chillies and grind to a fine powder.
2. Add turmeric, lime juice, half of the ginger-garlic paste and mix well.
3. Wash mutton thoroughly and then pressure cook it with 1/2 tsp turmeric powder for 1 whistle (mutton should be half cooked).
4. Marinate mutton with the paste mixture after coating each piece well.
5. Heat oil in a pan or kadai over medium flame.
6. Add cloves, cinnamon and onions. Fry until light brown. Then add remaining ginger-garlic paste, stir for a second and add the marinated mutton pieces, reserving liquid.
7. Cook for 4-5 mins until mutton is well seared.
8. Add paprika, jaggery, salt, reserved liquid and bring the contents to boil.
9. Cook on medium flame until mutton becomes tender.
10. Serve with plain or ghee rice, pulav, steamed idiappam, rotis, parathas or naans.

Recipe courtesy of Naganaresh