1. Grind the coriander leaves with green chillies. Mix the paste with all the powders.
2. Heat the oil in a pressure cooker/pan. Fry the onions till brown.
3. Add ginger-garlic paste and fry till fragrant. Add the masala paste and fry well.
4. Add the mutton, salt, tamarind , remaining coriander leaves and 1 cup of hot water. Pressure cook for 20 minutes.
5. When the pressure drops, open the cooker and add coconut milk and sugar.
6. Boil briskly till the gravy is thick.
7. Serve hot with Parsi Brown rice or Jeera Pulao.

Serves: 4