Dry roast red chillies, mustard seeds, fenugreek seeds,
cumin seeds, fennel seeds, onion seeds and cloves separately. Cool slightly and grind coarsely.Heat mustard oil in a thick-bottomed
pan to smoking point, cool and heat it again. Add onions and sauté till brown. Add ginger and garlic and continue to sauté.
Add coarsely ground masala powder. Cook for half a minute, stirring all the time.
Add mutton, cook on high heat till
mutton pieces are well browned.
Add tomatoes, turmeric powder, red chilli powder and salt and mix well. Cook till
oil leaves the masala. Add two and half cups of water, bring it to a boil and cover. Cook on medium heat till the mutton is
Adjust the seasoning and serve hot garnished with coriander leaves.