1 tbsp dhania powder
1 tsp jeera powder
1.5 tsp garam masala powder
1+1 tbsp ginger garlic paste
2+2 medium size onions
2 medium size tomatoes
3 Green chillies
2 Bay leaves
1/2 coconut, grated
Juice of half a lime
Coriander to Garnish
Salt to taste
Marinate mutton chops in salt, haldi, 1 tsp chilli powder and 1 tbsp ginger garlic for about 20-30 mins.
Pressure cook with minimal water for 3 whistles and keep the lid on after turning off heat.
Cut 2 onions and fry crisp brown like you would do for biryani.
Roast the coconut.
Make a coarse paste of both these with 1 tsp chilli powder in the mixer.
Cut fine two onions and green chilli and fry with tej patta.
Add into that ginger garlic paste, dhania jeera powder, pepper powder and garam masala powder.
Fry well and then add chopped tomatoes.
Fry till oil separates.
Add the mutton with soup and reduce a little.
Add the coconut paste and dry.
Add salt if required.
Add the lime juice and sitr well.
Garnish with lemon and coriander.
Serve hot with rotis, onion and lemon wedges.