Main ingredients Mutton on the bone, Black peppercorns, Turmeric powder, Ginger-garlic paste, Green chillies, Cumin seeds, Onions, Fresh tomato puree, Red chilli powder, Coriander powder, Cumin powder, Meat masala, Fried onions, Fresh coriander leaves Cuisine South Indian Course Main course mutton Prep time 15-20 minutes Cook time 35-40 minutes Serve 4 Taste Spicy Level of cooking Easy Others Non vegetarian Ingredients 750 gams mutton, cut into 2 inch pieces on the bone 15-18 black peppercorns 1½ teaspoons crushed black peppercorns Salt to taste ½ teaspoon turmeric powder 1½ tablespoons ginger-garlic paste 3-4 green chillies, slit 4 tablespoons oil 1½ teaspoons cumin seeds 3 teaspoons chopped ginger 1½ tablespoons chopped garlic 3 medium onions, chopped 1½ cups fresh tomato puree 1½ teaspoons red chilli powder 1¾ teaspoons coriander powder 1¼ teaspoons cumin powder 2 teaspoons meat masala ¾ cup fried onions 3 tablespoons chopped fresh coriander leaves + to sprinkle Paranthas for serving Method Heat a pressure cooker, add mutton, salt, turmeric powder, ginger-garlic paste, green chillies, black peppercorns and 2 tablespoons oil and mix well. Add 2 cups water and mix well. Cover the cooker and cook till the pressure is released 4-5 times. Open the cooker once the pressure settles completely. Heat remaining oil in a non-stick kadai, add cumin seeds and once they start to change colour, add ginger and garlic, mix and sauté for 1 minute. Add onions, mix and sauté till golden brown. Add tomato puree and mix well. Add salt, mix well, cover and cook till fat separates. Add red chilli powder, coriander powder, cumin powder, meat masala and crushed black peppercorns and mix well. Add 1½ cups water and mix well. Cover and cook for 4-5 minutes on medium heat. Add fried onions and mix. Add cooked mutton and coriander leaves and mix well. Transfer into a serving bowl. Sprinkle coriander leaves and serve hot with paranthas.