Step 1

Grind the black peppercorns, garlic, ginger and green chilli into a fine paste with a little bit of water. Add this to the washed mutton pieces; season with salt and add one sprig of curry leaves. Mix the masala well into the mutton and keep aside for at least 1 hour (longer if time allows).

Step 2

Heat oil in a large deep bottom pan and add the sliced onions. Sauté till the onion are caramelized to a light brown colour.

Step 3

Next add the tomatoes and continue to sauté till the tomatoes are completely broken down and mushy.

Step 4

Then add all the spice powders and mix well to combine. Sauté till the whole mixture comes together and oil starts appearing at the sides. A few drops of water can be added if the mixture feels too dry.

Step 5

Add the marinated mutton to this along with one sprig of curry leaves; mix well to combine. Add 2 cups water (taste and season with salt if necessary) and cook till the mutton is almost done. (You can also use a pressure cooker for cooking the mutton but add less water).

Step 6

When the mutton is almost done, increase heat and reduce the excess gravy if any to get a thick masala like consistency. But if you prefer the gravy, remove from heat and garnish with the remaining curry leaves.