Step 1: Marinate Mutton

Wash and drain excess water from 1 kg mutton. In a bowl, marinate the mutton with 2 tbsp curd, ½ tsp turmeric, and salt to taste. Mix well and set aside for 30 minutes.

Step 2: Fry Spices for Green Masala

Heat 2 tbsp oil in a pan. Add ¼ tsp methi (fenugreek seeds), 1 tsp jeera (cumin seeds), and 2 tbsp coriander seeds. Fry for 1-2 minutes until the spices turn aromatic.

Step 3: Add Garlic and Onions

Add 1 whole garlic (cloves separated) and 3 sliced onions to the pan. Fry for 3-4 minutes, stirring occasionally, until the onions turn translucent.

Step 4: Add More Spices and Nuts

Add 1 tsp fennel seeds, ½ tsp peppercorns, 1 tbsp cashew nuts, and 7-8 green chilies to the pan. Continue frying for another 2-3 minutes, stirring constantly, until the spices are aromatic.

Step 5: Add Coconut and Herbs

Add ½ cup grated coconut, ¼ cup mint leaves, and 1 bunch chopped coriander leaves to the pan. Fry for 2-3 minutes, stirring, until the leaves turn soft and slightly wilted.

Step 6: Grind Green Masala Paste

Once the fried mixture is cooled, transfer it to a blender. Add marble-sized tamarind, ¼ tsp turmeric, and 1 inch chopped ginger. Grind into a fine paste, adding a little water if needed, and keep aside.

Step 7: Heat Ghee and Whole Spices

Heat 3 tbsp ghee in a large pot or pressure cooker. Add 1-inch cinnamon stick, 4-5 cloves, and 2 bay leaves. Sauté for 30 seconds until fragrant.

Step 8: Fry Onion

Add 1 sliced onion to the pot and fry, stirring occasionally, until it turns golden brown.

Step 9: Add Marinated Mutton

Add the marinated mutton to the pot. Sauté for 1-2 minutes on medium-high heat, stirring to coat the meat.

Step 10: Add Curry Leaves and Tomato

Add a few curry leaves and 1 chopped tomato to the mutton. Mix well.

Step 11: Cook Mutton

Add water (enough to cover the mutton), cover the pot, and cook on medium heat for 35-40 minutes, or until the mutton is 80% cooked. Alternatively, pressure cook for 3-4 whistles.

Step 12: Add Green Masala Paste

Once the mutton is cooked, add the prepared green masala paste to the pot. Stir well to combine with the mutton.

Step 13: Adjust Consistency and Seasoning

Add masala water (from rinsing the blender) to adjust the curry's consistency. Stir in ½ tsp garam masala powder and adjust salt to taste. Mix everything thoroughly.

Step 14: Final Simmer

Cover the pot and cook for another 4-5 minutes on low heat, allowing the flavors to meld and the curry to thicken slightly, until oil separates on top.

Step 15: Serve Green Mutton Curry

Your delicious Green Mutton Curry is now ready to serve hot with rice or bread.

• Marinating the mutton for at least 30 minutes helps tenderize the meat and infuse flavors.

• Adjust the number of green chilies according to your spice preference.

• For a richer flavor, use freshly grated coconut instead of desiccated coconut.

• You can substitute mutton with chicken for a quicker cooking time.

• Add a splash of coconut milk at the end for an even creamier texture.