Add 1 tbps oil in a pan / kadhai (preferably Iron Kadhai) and cook the onion on medium flame till it turns light brown in colour.
Once the onion turns light brown in colour, add shah jeera, black pepper, black cardamom, clove, coconut, cinnamon and dark green chilly in the pan and cook for 2-3 mins on low flame. You should be able to smell the aroma of spices.
Grind the above along with spinach and fresh coriander leaves to get a nice smooth paste. Add little water in case needed. (Tip: adding fresh spinach leaves adds on to the taste of the curry. It can be used in any kind of veg or non veg curry)
Cooking the Mutton:
Take a cooker and add the cleaned mutton, 1tbps oil, garlic clove, salt, Turmeric powder, half glass of water and 1 bay leave. Cook the mutton in the cooker till it is almost cooked (preferable till 2-3 whistles of the cooker)
In case the Mutton is tender, you can cook the mutton directly in the earthen pot / kadhai along with the cooked curry paste.
Cooking the Mutton with Curry paste:
Take an earthen pot / Kadhai / Pot.
Add enough oil for the curry
Add ginger garlic paste and let it cook on low flame
Add the onion curry paste which we prepared earlier along with red chilly powder, cumin powder, coriander powder, turmeric powder, salt and sugar (sugar will help balancing and binding all the flavours together).
Keep on stirring the paste and let it cook till it turns brown and leaves the oil.
Once the masala is completely cooked, add in the half cooked mutton in the earthen pot/ kadhai /pot and cover the earthen pot with lid.
Let the above cook together on medium flame till the mutton is completely cooked.
Once the Mutton is cooked, add fresh coriander and relish it with fresh Bhakar and Rice!
