Dry roast the Karahi spices until aromat and grind to powder. Keep it aside

Pressure cook mutton with 1/2 cup water, coriander powder and salt for 2 whistles. Once steam releases naturally, keep mutton and stock seperately

Heat 1 tbsp oil in a pan, add 1 tbsp karahi masala, mutton stock with tomato puree and cook until it starts thickening. Keep it aside

In same pan, heat remaining oil, add onion, ginger garlic paste and green chillies. Saute until onions are tender

Add pepper powder, 1 tbsp karahi masala, garam masala, turmeric salt and tomatoes. Saute until tomatoes are soft

Now add mutton with tomato puree gravy. Stir well. Cook on low heat for 15 minutes. Switch off. Garnish with 1/2 tbsp Karahi masala, coriander leaves and serve hot with roti or naan. If any excess masala is left, store in airtight container for future use