Grind together onion, ginger, garlic, tomato and peanuts along with some water into a smooth paste.
Marinate the mutton with the ground paste, yoghurt and all the dry spices overnight. Heat oil in a pan and add the marinated mutton. Cover and simmer on a medium flame till dry.
Add 1 cup water, potatoes and the yellow chili peppers. Pressure cook for 20 minutes on a low flame after the first whistle. Switch off the flame and allow it to cool down before opening the lid.
Serve with plain steamed rice, jeera rice, pulao, plain Biryani, naan, kulcha, tandoori roti or plain chapatti. You may try having with dosa, appam or idiyappam.
