1. Wash and cut mutton in to small pieces.

2. Mix ground masala along with chilli powder in to curd.

3. Add meat pieces to the curd mixture and let them marinate for about two hours (more is fine).

4. Heat oil and fry the onions to a pale golden color.

5. Drain the mutton and fry it well on all sides.

6. Add seasoned curd and cook over a slow fire until mutton turns dry (all the water evaporates)

7. Add 2 cups of water and cover the pan lightly. Cokk until tender, stirring occasionally.

8. Keep on stirring until gravy thickens.

9. Sprinkle garam masala powder and serve hot.

Serve with pulao, pilaf, polao, however the heck you spell it, or parathas.

Note 1: If you can't get dried coconut, you might try experimenting with coconut milk. It works... sort of.

Note 2: Be patient.