I am very bad writing the stuff (being a scientist and engineer).

It is just the best mix of spices we have at home, and the preparation, I will try though.... two ways..either first boil the Mutton in salt water and then mix up with spices (dual procedure) or Like as below excuse my dictionary of spices 0 never learned the english names!!!

always use the fresh ginger/garlic and hara dhaniya. fry onions (all we know it should be brown golden) add khaskhas_ ginger_garlic_dry coconut(not the powder from stores)_jeera and let it simmer for few minutes. here the garlic should be less(around 70% of ginger). Once this is done - use the blender (best to use the old way on the sil-batta to gets a better taste). add a bit of dhaniya leaves (never use the stems- only leaves plucked by hand and not by knife, trust me knife makes the taste of dhaniya not so good) try to avoid avoid tomatos.

Now have a half onion with some tej patta_kalmi (what we call is khada masala) and fry in onions. add the paste U made in the blender. give it 2-3 min on low heat - add haldi and red chilly powder ( add 20% more than normal). let the oil and red paper show up to top (on low heat) add mutton and salt. do not add water yet(mutton has its own water). let it cook until the meat is tender, add bit of water and let it be on medium heat for 5-6 min and then add garam masala powder(I use Waghmare masala Only available in Nagpur area as I am so lazy to make my own) and Coriander. cover it and let it settle for 1015 min ( very less or no heat). the best way is to watch someone make it - these written recipes never give the original taste. I can explain better on phone or show how to make but at the end it is the combination of spices and how much time U give while cooking ( at least one hour to make) and finally they say haath ka kamal hota hai. I learned this by watching at my friend's place while his mom was cooking. Rest of the minimum required food I learned watching my mom and sis since I was 10 and still give a hard time to lot of women on day-to-day cooking. excuse me for not writing the process very nicely. But yesterday it turned out good - may not turn out good if I cook in hurry.

Ingredients Mutton,1 1/2 inch pieces on the bone 800 grams Oil 6 tablespoons Onions,sliced 6 medium Coriander seeds 2 tablespoons Caraway seeds (shahi jeera) 1 teaspoon Cloves 4-6 Black peppercorns 20 Green cardamoms 3-4 Black cardamoms 4-5 Cinnamon 2 inch stick Bay leaves 4-5 Whole dry red chillies 6-8 Poppy seeds (khuskhus/posto) 1 tablespoon Dry coconut (khopra),sliced 1/2 cup Stone flower (dagad phool) 1 tablespoon Ginger-garlic paste 2 tablespoons Salt to taste Method Heat oil in a pressure cooker, add onions and saut till golden brown. Drain the onions, cool and grind to a paste with a little water. In the same oil saut coriander seeds, caraway seeds, cloves, black peppercorns, green cardamoms, black cardamoms, cinnamon, bay leaves, whole dry red chillies, poppy seeds, dry coconut, stone flower till well browned. Drain through a sieve. Cool and grind to a paste with a little water. Heat the drained oil again in the pressure cooker, add mutton pieces and saut on high heat till lightly browned. Add the fried onion paste, gingergarlic paste and mix. Add the ground masala paste and mix well. Add salt and three cups of water. Bring to a boil. Cover the cooker with the lid and cook under pressure till two to three whistles. Let the pressure reduce completely before opening the lid. Serve hot with pav or roti or parantha or with steamed rice.