Ingredients 

• 1/2 kg. mutton chops
• 1 cup curd, well beaten
• 3/4 cup coriander leaves, chopped fine
• 1/2 cup methi leaves (fresh), chopped fine
• 2 potatoes, cubed
• 1 tomato, cubed
• 8 peppercorns
• 4 Kashmiri chillies
• 3-4 green chillies
• 3 cloves
• 2 cardamoms
• 2 sprigs mint leaves
• 2.5 cm. cinnamon stick
• 5 tsp. coriander seeds
• 1 tsp. cummin seeds
• 1 tsp. poppy seeds
• 1 tsp. ginger-garlic paste
• 1 tsp. dried methi leaves, crushed
• Salt 
• Ghee for frying

• Roast peppercorns, cardamoms, cloves, cinnamon, poppy seeds, coriander seeds, cummin seeds and red chillies and grind to a fine powder.
• Fry green chillies and onions with a little ghee and grind them along with half cup coriander leaves, mint leaves and powdered spices, to a fine paste. 
• Heat ghee in a pan. 
• Add mutton pieces and fry for a minute. 
• Add methi leaves and salt and fry for three minutes. 
• Pour the ground masala paste over the chops and fry for five minutes, adding just half a cup of water.
• Add curds and mix well. 
• Just before covering the pan, add the tomato and potato pieces. Cook till mutton is done.
• Uncover the pan and add dry methi leaves. Simmer for few minutes.