Dry roast pepper, fennel, cumin, cinnamon, cloves , start anise , corinader seeds till aroma. Remove from flame and let it come down to room temperature
Grind them along with lemon juice, ginger, garlic to fine paste
Heat 3 tsp ghee in cooker , add ginger garlic pasteand saute till raw smell leaves .
Then followed by cleaned meat, turmeric powder, salt and fry for 5 mins till meat gets coated with ginger garlic paste
Close the cooker and cook for 5 whistles or till mutton cooks to tender soft
When heat subsides, seperate mutton water from mutton and keep it aside
Heat balance ghee in a wide kadai, add ground paste, chilli powder and saute till oil seperates
Add curd, mutton stock water and boil till gravy thickens and oil separates
Add boiled meat and fry in medium flame till masala blends well with meat and becomes dry
Finally garnish with coriander leaves, curry leaves, and remove from flame
Serve hot with roti or rice of your choice
