Serves: 5-6
Bone-in Mutton cubes - 4 lbs
Onion - 6
Tomato - 6
Coriander leaf - 1/4 tbsp
Mint leaf - 1/4 cup
Potato - 2
Red chili powder - 2 tbsp
Turmeric powder - 1 tsp
Salt - as required
Water - as required
Oil - 1/4 cup
Ginger paste - 1 tbsp
Garlic paste - t tbsp
Shredded coconut - 1/4 cup

For Tempering:
Cinnamon stick - 2 * 1-inch piece
Cloves - 4
Fennel seeds - 2 tsp

For grinding:
Cinnamon stick - 1*1-inch piece
Cloves - 3
Star anise - 1
Cardamom - 4
Cumin seeds - 1 tsp
Fennel seeds - 1 tsp
Black pepper - 1 tsp


  1. Finely chop onion, tomato, coriander leaves, and mint leaves and keep separately.
  2. Grind to fine powder all the ingredients under “For grinding”.
  3. Cook the potato till it it a few mins from being done. Peel and cut into 1-inch cubes.
  4. Soak the coconut in a little water for 10 mins. Grind to a smooth paste.


  1. Heat oil in a pressure cooker.
  2. Add all the ingredients under “For Tempering” and wait for them to crackle.
  3. Add chopped onion and saute till it turns translucent. Add a little salt to speed the process. Should take 5-7 mins.
  4. Add ginger and garlic paste. Fry till raw smell goes for about 2 minutes.
  5. Add red chili powder, turmeric powder, and the ground masala powder. Mix well, and add a few tbsp of water to prevent masala from burning. Fry till oil starts to release from sides. Should take about 2 mins.
  6. Add tomato, mint leaves, and part of the coriander leaves (reserve some for garnish later). Saute till it turns mushy. Should take 6-7 mins.
  7. Taste and add salt as required.
  8. Add the mutton and saute for 1-2 mins.
  9. Add a cup of water and mix well.
  10. Pressure cook on high for two whistles, then bring heat to low and cook for 15-20 mins. The bigger the cubes, the longer the time taken.
  11. Remove from heat and let the pressure settle on its own.
  12. Open the lid, then bring heat back up to medium.
  13. Add the cubed potato and cook them fully.
  14. Add the ground coconut paste and water as required to bring to desired consistency. Boil for 2 minutes.
  15. Remove from heat and garnish with coriander leaves.
  16. Serve hot with rice, roti, dosa, idly, etc.