Wash and drain the mutton chops and marinate with curds for 1 hour.

Heat 2 tbsp oil in a pan and saute green chillies, crushed pepper corns, sliced onions, cloves, cinnamon and garlic for about 5 minutes till the water in the onion evaporates.

Add coriander powder, ginger and dry coconut powder to above mixture and saute for a few minutes. Grind the mixture to a fine paste.

Heat oil or ghee(3-4 tbsp) in a pressure cooker and after its heated, add the finely chopped onions and fry till golden brown. Add finely chopped tomatoes and fry for 3-4 minutes.

Now add the marinated mutton chops and cook for about 5 minutes turning it frequently. Add required salt to the meat chops and mix thoroughly.

Cook in this state for 2 minutes and then add the ground masala from the mixer. Mix thoroughly and add desired water as per the thickness of the gravy required.

Close lid and cook on high flame upto 3 whistles. Reduce flame to low and cook for 2 minutes.

Remove vessel from stove and let cooker cool. Mix well and serve. Garnish with chopped coriander leaves. Goes well with ghee rice, plain white rice, chapattis, rotis or toasted bread.