You may skip this section if you want to use garam masala. On a low heat, dry roast coriander seeds, cinnamon, cloves, cardamoms and dried red chilies. When you begin to smell them aromatic, add fennel seeds and cumin seeds.

Roast them for a minute or so. Then add coconut or poppy seeds and turn off the heat. Stir for a while and cool them completely.

Add this to a grinder jar and make a fine powder.

Wash mutton well under running water and drain it completely.

Add ginger garlic paste, turmeric powder, red chilli powder, salt, meat masala (or garam masala), onions and salt as needed. You can also add curd to tenderize the meat. Mix everything well and marinate for at least 3 to 4 hours in fridge.

Pour ¼ cup water if pressure cooking. If cooking in a pot begin with half a cup water and then keep adding more hot water as and when required.

Cook on a low heat for 10 mins. Then on a medium flame until the mutton turns tender and is cooked completely. If cooking in a pressure cooker, cook it for 5 to 6 whistles depending on your cooker.

Make sure mutton is cooked completely before you fry it otherwise it turns rubbery. If you have used bone-in mutton, then the meat falls off easily from the bone.

Heat a wide pan with ghee or oil. Add minced garlic if using, green chilies, and curry leaves.

Saute until the garlic turns aromatic.

Add black pepper powder and the remaining meat masala (or garam masala). Stir it well. I use up all the freshly ground spice powder, you can add half of it and check if it is too spicy for your taste buds and add the rest if desired.

Immediately pour the mutton with the left over stock.

Mix everything together and add salt if needed.

Cook on a medium heat until all the stock evaporates and the masala clings on to the mutton. If you desire little gravy then turn off the stove a bit early.

Serve mutton fry with rice or roti.