Mutton – 1 kg
Onion – 1 big, chopped
Ginger – 1 inch piece, chopped
Coriander leaves – 2 tbsp, chopped
Green chilli – 2, sliced
Clarified butter (ghee) – 3 tbsp
Garlic – 3 to 4, coarsely chopped
Wine vinegar – 3 tbsp
Warm water – 1 cup
Tomato puree – 1 tbsp

For paste:
Sesame seeds – 1 tbsp
Mustard seeds – 1 tbsp
Bay leaf – 1
Poppy seeds – 2 tbsp
Cinnamon – 2 inch piece
Dried red chillies – 4
Cloves – 4
Black peppercorns – 10
Brown cardamom – 2

1. Wash and cut the mutton into pieces.
2. Grind the spices to form a smooth paste and rub it over the mutton. Marinate overnight.
3. In a pan, heat the oil and saute the onions in it.
4. Add the ginger, garlic, salt and fry.
5. Now put the mutton and cook until the meat becomes brown.
6. Pour in the water and bring to a boil. Cover and cook until meat is tender. Stir at regular intervals.
7. Add the tomato puree, green chillies and coriander leaves and simmer for 3 to 4 minutes.
8. Serve hot with onion roundels and chappathis.

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