Boil the mutton in 1 cup water for 20-25 minutes on a low flame after the first whistle. Drain the stock and keep the mutton pieces separately.
Heat oil in a pan / kadai and saute the onions till light brown. Add the ginger-garlic paste and tomato puree. Fry till the oil separates.
Now add the ground spice paste and saute well for a while.
Add the boiled mutton, salt and curry leaves. Mix everything well and add 1/2 cup water.
Cover & simmer on a low flame till you get a thick gravy consistency. Switch off the flame. Garnish with coriander leaves.
Serve as a side dish with plain steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, rumali roti or just plain chapati. It also goes well with dosa, appam and idiyappam.
