Heat 4 tbsp of oil in a pan and lightly brown the mutton to seal the juices.
Add the ginger garlic paste, salt, chili, ulavacharu paste (optional) and turmeric powder.
Cook for 8-10 minutes on medium flame, stirring at intervals.
Add the water and pressure cook for 20-25 minutes or 4-5 whistles, till the mutton is tender.
For the base:
In another pan, heat the oil, add cinnamon stick, green cardamom and cloves and let them splutter.
Mix in the green chillies, then add the onions and curry leaves.
Saute for 5-6 minutes and season it with salt.
Cook on low heat for 6-8 minutes, till the onions are soft.
Then add the cooked mutton to this base and mix well.
Sprinkle in the garam masala and cook for 7-8 minutes. till all the flavors combine together.
Garnish with coriander.
Serve hot with rice and ulavacharu.
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Key Ingredients: Mutton, ginger, garlic, turmeric, red chilli, salt, vegetable oil, cloves, cinnamon, green cardamom, garam masala, curry leaves, onion, green chillies, coriander leaves