Marinate the mutton with yoghurt, ginger-garlic paste and turmeric powder for a minimum of 2-3 hours. Then pressure cook for 20-25 minutes on a low flame after the first whistle.
Heat oil in a pan and saute the potatoes till light brown. Boil it separately till done. Keep aside.
Saute the onion in the same oil till light brown.
Add the cooked mutton, salt and green chilies. Simmer, covered till the oil separates. Stir at intervals.
Add the kasundi paste, followed by the.....
......boiled potatoes and coriander leaves. Mix well and cook further for a minute.
Serve, garnished with onion rings and green chilies.
