PREPARATION

1. Heat a pan, add 1 tablespoon coriander seeds, 1 teaspoon cumin, 1/2 teaspoon black peppercorns, 10 pods cloves, 5 pods green cardamon , 2 pods black cardamon and 1 inch cinnamon stick. Stir well.
2. Dry roast for 4-5 minutes on medium heat.
3. Transfer the roasted spices in the blender and blend to a fine mixture.
4. In a mixing bowl, add 700 grams mutton, 1/2 teaspoon salt, 1 tablespoon ginger garlic paste, 1 tablespoon blended mixture and 1 tablespoon lemon juice.
5. Mix well and marinate for 1 hour.
6. Now, add 250 grams tomatoes, 1 teaspoon green chilies in a blender and blend it to a puree.
7. Heat 40 milliliters oil in a wok, add 2 bay leaf, 2 dry red chili, 250 grams onion mix well.
8. Cook for 8-10 minutes on a medium heat.
9. Now, add 1 teaspoon ginger garlic paste, 1/2 teaspoon salt, 1/2 teaspoon turmeric, 1 teaspoon paprika and stir well.
10. Then, add prepared tomato puree and stir well.
11. Cook for 2-3 minutes on a low heat.
12. Then, add 1 teaspoon meat masala, 1 teaspoon prepared blended masala and mix well.
13. Add marinated mutton, mix well.
14. Cover and cook for 15-20 minutes on a medium heat.
15. Then , add 300 milliliters water and give it a mix.
16. Again cover and cook for 45-50 minutes .
17. Remove the lid and add 1 teaspoon garam masala, 1 tablespoon chopped coriander. Mix well.
18. Remove the wok from heat.
19. Garnish with chopped coriander.
20. Serve hot.