Nizami Mutton Masala

Ingredients

• 500 grams boneless mutton, cut onto 1 inch pieces
• ¾ cup yogurt
• 1½ tablespoons ginger-garlic paste
• 2 teaspoons coarse red chilli powder
• 2 teaspoons coriander powder
• ½ teaspoon turmeric powder
• Salt to taste
• ½ teaspoon garam masala powder
• 4-5 tablespoons chopped fresh coriander leaves
• 2-3 green chillies, chopped
• 1 tablespoon lemon juice
• ¾ cup fried onion
• ½ cup grated dried coconut
• 8-10 almonds
• 8-10 cashewnuts
• 3-4 tablespoons oil
• 6-8 black peppercorns
• 3-4 green cardamoms
• 3-4 cloves
• ½ blade of mace
• ½ inch cinnamon 
• Fresh coriander sprig for garnish
• Naan to serve

Method

1. Take mutton in a large bowl, add yogurt, ginger-garlic paste, red chilli powder, coriander powder, turmeric powder, salt, garam masala powder, 2-3 tablespoons coriander leaves, green chillies and lemon juice and mix well. Set aside to marinate for 30-35 minutes.
2. Put fried onion in a grinder jar, add dried coconut, almonds, cashewnuts and 1 cup water and grind to a fine paste. 
3. Heat oil in a pressure cooker, add black peppercorns, green cardamoms, cloves, mace and cinnamon, mix and sauté till fragrant.
4. Add mutton, mix and sauté on high heat for 4-5 minutes. Add the ground paste, mix and sauté stirring continuously till the oil separates.
5. Rinse the grinder jar with 1½ cups water and add.  Mix well and cook till the mixture comes to a boil. Cover and cook under pressure on medium heat till 5 whistles are given out. 
6. Open the cooker once the pressure has reduced completely. Add remaining coriander leaves and mix well. 
7. Transfer into a serving bowl. Garnish with coriander sprig and serve hot with naan.