Dry roast the ingredients starting from the cumin seeds to dry red chillies. Cool and grind to a fine powder. Keep aside.
Heat oil in a pan and stir fry the onions till light brown. Add the ginger-garlic paste and saute well followed by the chopped tomatoes. Fry till oil separates from the sides of the pan.
Add the ground masala and stir for a minute. Add the mutton and saute for a while on low heat till well browned.
Add the salt, turmeric powder and a cup of water. Pressure cook for 20-25 minutes on a low flame after the first whistle.
Serve, garnished with coriander leaves. Best had with naan/parathas. Can also be had with Biryani or plain fried rice.
