Grind to a paste:
2 tbsp roasted coriander seeds, powdered
1tsp roasted and ground jeera
Turmeric 1 tsp
Salt 1 tsp
5 red chillies with the seeds removed
1 cup dahi
In this marinade, put in one kg of washed mutton and marinate for two hours.
Heat 1tbsp oil and 1 tbsp ghee in a pressure pan.
Put in 2 bay leaves, 2 cardamoms, 2 black cardamoms, 1 inch piece of cinnamon.
When they pop add ten chopped garlic and saute till golden.
Add four medium sized onion sliced thinly and saute till brown.
Take out the mutton pieces only from the marinade and add to the masala in the pan and saute till brown.
Add the marinade and stir well.
Add a cup of water to the marinade vessel, wash it out and add it to the pan. Cover with the lid and bring to pressure.
Pressure cook for fifteen minutes.
Open lid after the steam cools down.
Simmer for a few minutes with the lid open.
Garnish with coriander leaves.
