Mutton 1 1/2 inch pieces on the bone
Caraway seeds (shahi jeera)
1 inch stick
Whole dry red chillies
Poppy seeds (khuskhus/posto)
Dry coconut (khopra) sliced
Stone flower (dagad phool)
Heat oil in a pressure cooker, add onions and sauté till golden brown.
Drain the onions, cool and grind to a paste with a little water.
In the same oil sauté coriander seeds, caraway seeds, cloves, black peppercorns, green cardamoms, black cardamoms, cinnamon, bay leaves, whole dry red chillies, poppy seeds, dry coconut, stone flower till well browned.
Drain through a sieve.
Cool and grind to a paste with a little water
Heat the drained oil again in the pressure cooker, add mutton pieces and sauté on high heat till lightly browned.
Add the fried onion paste, ginger-garlic paste and mix.
Add the ground masala paste and mix well.
Add salt and three cups of water. Bring to a boil.
Cover the cooker with the lid and cook under pressure till two to three whistles.
Let the pressure reduce completely before opening the lid.
Serve hot with pav or roti or parantha or with steamed rice.