Kolhapuri Mutton

Ingredients:
1 kg- Mutton, cut in medium sized pieces
3- Onions, chopped
1 tbsp. Ginger paste
1 tbsp. Garlic paste
2- Tomatoes, chopped
4- cloves
1 stick- cinnamon

2- Green cardamom
¼ tsp. Turmeric powder
1 tsp. Red chili powder
Salt to taste
Oil as required

Few Fresh Coriander leaves

 For the dry spices:
1 tsp. Coriander seeds
1 tsp. Cumin seeds
1 tsp. Poppy seeds
1 tsp. Black pepper
½ tsp. Fennel seeds
1 tsp. Toor daal
4- Whole red chilies
8- Cloves
4- Cardamoms
1 stick- Cinnamon
½ cup- Coconut, grated

--> Method:
1. Heat 4 tbsp. oil and fry the onions till lightly brown in color.

2. Add the tomatoes and fry till the water dries. Cool and grind it to a paste.
3. Marinade the mutton with this paste, ginger paste, garlic paste, chili powder, turmeric powder and salt and keep covered for 2 hours.
4. Make the dry masala. Heat a tsp. of oil and fry all the dry ingredients till the aroma rises.

5. Add the coconut at the end and fry till light brown. Grind it to a smooth powder and keep covered.
6. Heat oil, add green cardamom, cloves, cinnamon and sauté until they turn color and release aroma.
7. Add the marinated mutton, mix everything well and let it cook.

8. When oil separates add the dry spice powder and give it a good stir.
9. Take the whole thing in a pressure cooker, add 2 cups of warm water. Mix well and check the seasoning.
10. Cook till the mutton is tender or cook it for 4 whistles.
11. After opening the lid cook for another couple of minutes to make it semi dry.
12. Sprinkle chopped coriander on top. Serve with steamed rice or roti.