This recipe can be made in mutton, beef or chicken but I'mein making it in mutton meat. Take small pieces of meat in this recipe. You can use any oil but this recipe tastes best in mustard oil. While using mustard oil make sure to heat up the oil at smoke point then start adding ingredients to it. You can either make it in a kadhayi or pressure cooker. Make sure the yoghurt is not sour. Clean and wash the meat and discard all the water from it and pat dry it.

Keep it aside and then finely grind the special masala for that dry roast the dessicated coconut till it turns light brown then dry roast the almonds and peanuts till gets aromatic. Remove the skin of the peanut before grinding else it won't taste good. Grind these ingredients with other special masala ingredients written in the ingredient section. Make a smooth paste of it. Now in wok heat up the oil when get to the smoking point add all the whole spices and saute for 30 seconds.

Then add the onion paste and cook till gets light brown in colour then add the ginger and garlic paste and cook till the rawness goes away. Then add the mutton pieces and cook till it turns white. Now one by one add all the dry masalas except garam masala powder and cook till the oil oozes out and it gets aromatic. Now add the special masala paste and mix well. Cook it again till all the water dries out and the oil start to release. Then add water as required and m8x well.

Now add the garam masala powder and mix very well. Then pressure cook it till gets tender and completely done or cook it in a wok. You can adjust the gravy as per your like or need but this masala curry tastes best in thick gravy. Once done garnish it with chopped coriander leaves and mix well. Allow it to cook for another 3-4 minutes then off the flame. Cover it and leave it for 10-15 mithen serve with the choice of your bread and rice or with anything you like.

Make it and enjoy it with your loved ones.
Happy Cooking😊