• 2kg Banur Mutton 
• 6 tbsp. ghee or oil
• Salt for taste
• ½ tbsp. Turmeric
• ½ Bunch Coriander leaves & Pudina
• 1 Lemon
• 1 Tomato
• 2 (Thin slices) Onion
• ½ tbsp. Mustard
FOR MASALA:
• 10 Long red chilly Kashmiri
• 6 Short round red chilly
• 2 Onion (Thin slices)
• 12 Garlic cloves
• 2 tbsp. coriander seeds
• ¼ tbsp. Cumin
• ½ tbsp. Mustard
• ½ tbsp. soanf
• 12 Whole Black Pepper
• 4 Cloves
• 45 Fenugreek seeds
• ¼ Fennel seeds
• 1/2 tbsp. turmeric
• 1 Cup grated coconut
• Tamarind small lemon sized
• 1 cup Coconut Milk
Dry roast the entire masala ingredients one after the other, except tamarind. When you roast coconut roast it till you get nice aroma of fried coconut now add ½ spoon of turmeric. Add it to a blender along with tamarind add thin coconut milk has required blend it into a smooth paste. In a pressure cooker add oil/ghee then add mustard when it starts to splutter add onion fry until golden brown, then add tomato, finely chopped coriander & pudina, turmeric ,salt , then add the mutton at last add the lemon juice add 4 tspn. of ground masala it gives nice flavor to the mutton.
Cook and stir until evenly coated bring to a boil, close the pressure cooker lid and cook at high pressure for 4 whistles. Once the steam is off you can open the lid not before. Add the ground masala to the pressure cooker If the masala is thick then you can add coconut milk or water to make it little thin. Cover and cook till done, if you feel the gravy is too watery, boil for some time till it thickens. Reduce heat to simmer and cook for 15 minutes more. Check salt and add if required. Garnish with fresh coriander leaves.
✍: Thripti Bhandary
