This is not only a tasty preparation but nutritious too. Any action of fat of the mutton gets diluted to quite an extent by the action of curd.

Ingredients:
•    1 kg mutton (boneless)
•    1 large onion
•    1 tablespoon oil
•    3 chilies
•    ½ tablespoon cumin seed
•    6 peppercorns
•    Salt
•    250 gm curd
•    1 table spoon chopped coriander leaves

Preparation:
Cut the mutton into cubes, wash properly and drain the water. Chop the onion and slit the green chilies. Break cinnamon into small pieces. Beat the curd well. Keep all these aside.

Process:
Take a heavy bottom pan with lid. Heat oil in a pan; fry the chopped onions till light golden brown; add cinnamon, cumin seed, peppercorn and turmeric and cook for a further 2 minutes. Add mutton to this; add salt and stir well so that all the ingredients mix well. Put on the lid and cook the mutton on low heat for further 10 minutes. Stir occasionally so that the spices and the meat do not stick to the bottom.

Now mix the curd, put on the lid and bring the whole thing to a boil. If you find that the mutton does not have enough fluid then you can add little bit of water or stock for boiling. Lower the flame and simmer for about 1 hour until the meat is tender and the gravy has thickened. Garnish it with fresh coriander leaves. Serve it hot with steamed rice.

Tips:
If you do not have enough time in your hand you can use pressure cooker to make the mutton tender quickly. Green chilies are quite hot  in taste. If you do not like hot taste then do not add green chilies at the very beginning. Better add it at the end of the cooking to get the flavor. If you have the problem of cholesterol and have restriction on red meat (as most of the people have nowadays) then you can make the preparation with chicken also.

But then the cooking time will get reduced and you might well get tender chicken by simmering and stirring alternately. ButiIf you have time always try to slow cook the preparation as slow cooking releases the juices from the meat and makes the preparation tasty.