| • | Wash the mutton well and cut into medium-sized pieces.
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| • | Put shallots, ginger, garlic, cinnamon, cloves, cumin seeds, fennel seeds, pepper corns, chili powder, coriander powder and turmeric powder in a jar and grind them to a coarse paste.
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| • | Use the above paste along with salt to marinate the mutton and keep it aside for about 30 minutes.
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| • | Heat one tablespoon of oil in a cooker and add the marinated mutton.
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| • | Pressure cook the mutton up to 4 whistles.
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| • | Take a pan or kadai and heat oil in it.
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| • | Add mustard seeds and let them splutter.
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| • | Add curry leaves, chopped onions and sauté well until they turn golden brown.
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| • | Next, add in the chopped tomatoes and stir well until they turn tender.
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| • | Add the mutton and cook until the oil separates from the curry. |
