Step 1- In a large bowl, add 2½ tbsp of hung curd, 2 tbsp ginger, garlic & green chilli paste and 500g Mutton. Marinate it for ½ an hour.

Step 2- Heat oil in a pressure cooker. Add 1 small piece of cinnamon, 1 bay leaf, 1 big cardamom and 5 black peppercorns. Then add 3 sliced onions to fry until they turn golden. Add 2 tbsp of ginger, garlic and chili paste and sauté for a few minutes. Add the marinated mutton and fry till the colour changes. With salt and 1 ½ tbsp of The Flavour Trail’s Meat Masala added mix well and let it cook 2-3 minutes on low flame.

Step 3- Add 1 chopped tomato and cook for 2-3 minutes until the tomatoes become soft. Continue to cook the masala till the oil is separate from the gravy. Add some water and pressure cook until mutton gets tender.

Step 4- Switch off the flame. Garnish with coriander leaves and serve hot with rice or roti.