|Mutton leg||500 Gram , cut into thin strips about 2|
|Ginger piece||1 Inch|
|Coriander leaves||1 Cup (16 tbs) (A Handful)|
|Garam masala||1 Teaspoon|
|Ground coriander seeds||1 Tablespoon|
|Ground cumin||1 Teaspoon|
|Turmeric powder||1/2 Teaspoon|
|Cinnamon stick||1 Inch|
|Curds||1 Cup (16 tbs)|
|Tomatoes||150 Gram , sliced|
|Coconut milk||1 Cup (16 tbs)|
|Onions||2 Medium , sliced|
Grind together onions, chillies, 6 red chillies, ginger and garlic.
Mix with ground spices and salt.
Pound strips of meat flat and spread some ground paste on each strip.
Roll into a tight roll and wind thread three or four times around each roll.
Mix together curds and coconut milk.
Fry the mutton rolls to a golden colour.
Heat 4 tblsps oil and add the whole spices and onions.
Fry to a golden colour.
Add turmeric and salt.
Add the tomatoes and cook till soft Put in the rolls and cover with water.
When the rolls are almost done.
Put in the coconut-curd mixture.
Cook till the mutton- is done and gravy very thick.