Ingredients:

1 kg. Mutton
4 cups Basmati Rice
4 tsp. Oil/Ghee
Salt to taste
Small ball of tamarind
4 onions (sliced)
5 green chillies (chopped)
1 big tomato (cubed)
2 tbsp. chopped coriander leaves
1 cup coconut milk (optional)
3 tbsp.Ghee
8 cups hot water
1 onion (fried till brown)
Few fried cashew nuts & raisins

Masala I :

4 Big Onions
8-9 flakes of garlic 
2" ginger
1 tsp.Turmeric 

Masala II :

15-20 Green Chillies (slit) 
1 cup Coconut
2 tbsp. KusKus(optional)
3 tbp. badishep
6 cloves
1 cardomom
2"Cinnamon
1 tsp.ground nuts or cashew nuts 

Method :
Cut & wash the mutton, marinate with ingredients of masala-I with little salt for atleast 3o minutes.  Then cook mutton till tender. Heat a pan and put two tsp. of oil/ ghee and fry the split green chillies till you get aroma. (The fried green chillies are less spicy).  Add coconut and fry till light brown. Add the other ingredients mentioned under masala-II and fry for another 2 minutes.  Grind this into a smooth paste along with tamarind and keep aside.

Heat a vessel & add 2 tsps.of  Ghee/Oil add the sliced onions,green chillies & fry well. Add the cooked meat and the masala paste, mix well and cook covered on the medium flame for 10 mins.  Now add the tomato cubes and salt if required. Cook for another 5 minutes.( For more gravy add 1 cup coconut milk-optional).  Garnish with coriander leaves.

Method for Ghee Rice :

Wash the rice and keep aside. Heat 3 tbsp.of Ghee and add cardamom, cinnamon, fry for a while. Add the washed rice and fry it for 2 mins. Add 8 cups of hot water add salt as per taste. Cover it and keep on the medium flame.  Stir the rice gently when required. cook rice till done. Keep the rice open slightly for excess water to evaporate.  Garnish rice with the fried cashewnuts, raisins and onion.

Serve hot with mutton kurma.

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