1/2 kg mutton, cubed
10 large green chilies, slit
1 tsp cumin seeds
1 tsp onion seeds (kalonji)
1 cup coriander leaves
Sufficient oil
Salt to taste
For paste:
1/2 cup tamarind pulp
1 tsp turmeric powder
2 tsps chili powder
1 tsp aniseeds, roasted
1 tsp garam masala powder
1 tsp poppy seeds
1 tbsp ginger-garlic paste
1 tsp sesame seeds, roasted
2 onions, chopped
2 tomatoes, chopped

Mutton Curry With Chilies

1. Mix all the ingredients for the paste and blend until soft.
2. Marinate mutton in the ground masala and salt for 30 minutes.
3. Heat 5 tbsp of oil in pressure cooker. Add cumin and onion seeds.
4. When they pop, add the mutton with masala. Fry till masala and oil separate.
5. Add 2 cups of hot water. Pressure cook till meat is done, about 15 minutes.
6. Heat another 2 tbsp of oil in a pan and fry whole slit chilies till soft.
7. Add to the meat and simmer.
8. Garnish with coriander leaves and serve with rice.