1 Kg Mutton
20 Red chillies
3 tablespoons coriander seeds
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon powder
Few strands of Mace
One Star aniseed
One large diced onion
One large coconut grated
Few Bay leaves
4 Green Chillies
One large roughly chopped onion
2 large tomatoes
2 tablespoons of ghee
1 tablespoon of oil
Marinate the mutton with yogurt and green masala* (for those who do not know how to make green masala please look at the bottom of the recipe)
In a little oil fry all the spices one by one separately till the aroma is released, (do not burn them to crisp!)
Add diced onion to the pan, and one it caramelizes add the grated coconut and fry it till its golden brown.
Once cooled grind all this to a coarse paste and keep aside.
In a vessel add ghee and the oil, add bay leaves and slit green chillies. Fry for a while and chopped onions and wait till they turn light brown and add the tomatoes and fry till they turn mushy.
Add the mutton along with all the marinade and cook till done. (You can add potato pieces along with the mutton if you wish)
When the mutton is cooked add the coconut masala paste and let it come to a boil.
Add salt and squeeze a bit of lime juice and garnish with chopped coriander.
For Green Masala:
A large bunch of coriander leaves
8 to 10 green chillies
20 cloves of garlic
1 1/2 inch of ginger
Small ball of tamarind
1 tsp turmeric
1 inch cinnamon
1 teaspoon sugar
Grind everything in toddy vinegar till coarse and you can store this masala paste for months, depending on the quality of your vinegar.