Ingredients:
Lamb - 500 gms (including kidneys and liver), cut in cubes
Curd - 250 gms
Ginger - 1/2 tsp, ground
Garlic - 1 tsp, ground
Onions - 2, finely sliced
Turmeric Powder - a pinch
Red Chillies - few, ground
Salt as per taste
Water as required
Dry Coconut (Kopra) - 1 two inch piece, finely grated
Coriander Seeds - 1/2 tsp
Oil - 1/2 cup
Ghee - 1/2 cup
Cinnamon - 1 one inch stick
Cloves - 2
Coriander Leaves - 1 bunch, chopped
Garam Masala Powder - 1/2 tsp

Method:
1. Clean and wash the kidneys, liver and lamb well.
2. Put in a pan with curd, ginger, garlic, onions, turmeric, red chilli and salt.
3. Mix well.
4. Add just enough water to cover and cook on a very slow fire till lamb is cooked and tender and the liquid has dried up.
5. Dry roast the coconut and coriander. Pound them to a fine powder.
6. Heat oil and ghee in another pan.
7. Add cinnamon, cloves and chopped coriander leaves. Fry a little.
8. Add roasted coconut and coriander and fry together for a minute.
9. Add the mutton mixture to this and fry till it is browned well.
10. Add garam masala, mix and remove from fire.
11. Before serving, heat it up a little.