|boneless mutton||1 kg|
|dry red chili powder||1 tablespoon|
|turmeric powder||1 teaspoon|
|corriander powder||3 tablespoon|
|black pepper||1/2 teaspoon|
|small onion||4 no|
|ginger||2 small pieces|
|fennel seed||2 pinches|
|cinnamon||2 small sticks|
|coconut oil||1/2 cup|
|chopped big onion||1 cup|
Lightly heat chili powder and corriander fire for a minute and remove it from fire.
Grind chili powder, corriander powder, turmeric powder, black pepper, garlic, small onion, ginger, fennel seeds, cloves, cardammom, cinnamon and salt to make a fine paste.
Make few cuts on the muttom with a knife and keep aside and marinate with half of the ground masala. Keep this in refrigerator for 30 minutes.
Heat the oil and saute the big onions. Add the remaining masala paste and little water. Cook it, while stiring continuously until oil runs clear.
Add the marinated mutton, 1 cup of boiled water and cook it till the gravy is thick.