Ingredients Mutton,1 1/2 inch pieces on the bone 800 grams 6 tablespoons 6 medium 2 tablespoons 1 teaspoon 4-6 20 3-4

4 4-5 2 inch stick 4-5 6-8 1 tablespoon 1/2 cup 1 tablespoon 2 tablespoons to taste

Oil Onions,sliced Coriander seeds Caraway seeds (shahi jeera) Cloves Black peppercorns Green cardamoms Black cardamoms Cinnamon Bay leaves Whole dry red chillies Poppy seeds (khuskhus/posto) Dry coconut (khopra),sliced Stone flower (dagad phool) Ginger-garlic paste Salt Method

Heat oil in a pressure cooker, add onions and saut till golden brown. Drain the onions, cool and grind to a paste with a little water. In the same oil saut coriander seeds, caraway seeds, cloves, black peppercorns, green cardamoms, black cardamoms, cinnamon, bay leaves, whole dry red chillies, poppy seeds, dry coconut, stone flower till well browned. Drain through a sieve. Cool and grind to a paste with a little water. Heat the drained oil again in the pressure cooker, add mutton pieces and saut on high heat till lightly browned. Add the fried onion paste, ginger-garlic paste and mix. Add the ground masala paste and mix well. Add salt and three cups of water. Bring to a boil. Cover the cooker with the lid and cook under

pressure till two to three whistles. Let the pressure reduce completely before opening the lid. Serve hot with pav or roti or parantha or with steamed rice.