Mutton Curry

INGREDIENTS
Mutton – 1 kg
Onion - 4 finely chopped
Tomato - 2 nos finely chopped
Ginger Garlic paste 2 tsp
Green chillies 5-6 ( Add more if your taste buds agree )
Turmericpowder- ½ tsp
Chilly powder- 3 tsp
Coriander powder - 2 tsp
Garam masala powder – 1 tsp
Curd – about 2 cups
Cinnamon 2” stick, cloves 6-8
Green cardamoms – 5 – 6 
Bay leaf – 2
(Khuskhus) - 2 tbsp (soak in warm water for 10 mins)
Coconut powder- 2-Tbsp
Saffron(soaked in 2 tbsp of warm milk) / Edible color- few strands
Salt - As required
Oil – 1cup
Coriander leaves for garnishing

METHOD: 
Wash and clean Clean mutton well.Drain the water completely. Marinate it with curd, red chilly powder, coriander powder, ginger-garlic paste and green chilies for about an hour or two. Now grind poppy seeds and coconut to a fine paste. Keep it aside.
Heat Oil in a heavy bottomed pan, add the whole spices, bay leaf and fry for a while., then add onions and fry till they turn translucent. Now add tomatoes and fry till they are soft. At this point add the marinaded mutton and mix well. Cover and cook on high heat for about 4-5 minutes, then cover it with a lid and let it cook on medium flame. Keep stirring occasionally. (You can prepare it in a cooker also)
Now add the poppy seeds-coconut paste and salt as required and mix properly. Add 2 cups of water, cover and cook till the mutton is tender and the consistency of gravy is your choice. Add garam masala and chopped coriander leaves. Just before you switch off the stove, add the saffron solution or color.
Can be an accompaniment to Rotis or plain rice