2 lb. mutton, washed and cut into 3 x 2 x 1/2 inch slices
4 inch cinnamon stick (1/2 inch wide)
4 green chilies, cut in halves
24 curry leaves
2 tbsp. oil (cooking oil)
1/2 onion, cut into fine strips
30 peels garlic, sliced
2 inch ginger, cut into fine strips
2 level tsp. thick cooking salt
3 tbsp. thick tamarind juice
4 oz. dry coconut

GRIND TO A PASTE:

12 dry Kashmir chilies
4 level tsp. Jeera seeds
4 level tsp. mustard seeds
1 level tsp. peppercorn
2 inch turmeric

GRIND SEPARATELY:

2 tbsp. roasted coriander seeds

Heat the oil in a pan and fry the onions until light brown. Add a teaspoon of salt, garlic and ginger. Then add the ground masala. When half fried, add the coconut and fry well. Keep adding the masala water. When frying, put in the meat, cinnamon, green chilies, curry leaves, and half the quantity of salt. Stir well. Cover the pan and cook for about 15 minutes, for the meat extracts to come out.

Then fry the meat well until nearly dry. Add the coriander and tamarind juice. Continue frying for a minute or two. Add the remaining salt and hot water. Cook on a slow fire (heat) until tender. The gravy should be quite thick. If desired, potatoes or green peas may be added.