Ingredients:

1 kg - mutton (shoulder)
1/2 - coconut(scraped)
20 - red chillies (bedki)
1 tbsp - dhania
1 tsp - jeera
1/2 tsp - ajma
1/4 tsp - methi
5 - pepper corns
1/4 tsp - haldi
6 flakes - garlic
small piece - tamarind(size of its seed)
one - big onion
For Bagaar:
1 - small onion
1 tbsp - ghee

Method:

Fry the chilies in a little oil.
Roast (dry) all the ingredients from 3-8.
Grind the chillies and the roasted spices along with items 9-11 to a fine paste.
Now wash the mutton well and put in a pressure cooker.Add chopped onion and the ground masala paste. Add a little salt.You may add very little water.
Now pressure cook it for 2 whistles and keep on simmer for 8 mins. Let the cooker open on its own.
Meanwhile, coarsely grind the coconut and keep aside.
After the mutton is cooked add the coconut and mix well. Cover and cook for 3 mins.
Option;You may add bagaar for additional flavour.

For Bagaar:

In a kadai heat ghee and add the finely chopped onions and fry till reddish brown and pour over the mutton. Check for salt.
Serve it with plain boiled rice or chapatis.

Other Accompaniments:
Dal, Raita.

Note:
This is fairly dry dish. Hence do not add too much water in the cooker.
Also, do not add water while grinding the coconut.

Preparation Time : 15mins

Cooking Time: 30mins

Serves / Makes : 6 to 8 persons