Lamb 1/2 kg
Onion 2 big ones
Tomato 1
Ginger big piece
Garlic 10 to 12 pods
Mutton masala (used home made mutton masala)
Can replace with any garam masala
Oil 2 spn
Mustard seeds and fennel seeds 1 spn each
Curry leaves few
Turmeric 1/2 spn
Chilli powder 1 spn
Salt as required
Correct leaves for garnishing

Heat oil in a pan
Add onion, tomato, ginger garlic
Fry until tomato becomes mushy
Add in mutton masala
Make it cool and grind to a fine paste..

Heat 1 spn oil in a pressure cooker
Add in mustard and fennel seeds
Add curry leaves
Add chopped and cleaned lamb or goat.
Add in salt and turmeric fry for few minutes
Add the masala paste and water as required
Check salt and pressure cook for 3 whistles..
Once its done add finely chopped corriander leaves for garnishing..

This gravy goes with rice roti or any tiffin item too..