Mutton masala

Recipe sourced: Meatmen Cooking Channel
Ingredients:
Ghee
1 tbsp ginger paste
1 tbsp garlic paste
1/2 tsp turmeric powder
1 kg mutton, cut into pieces
Water
3 tbsp yoghurt
1 tsp salt
6 stalks curry leaves

Spice paste:
10 dried Kashmiri chillies, soaked to soften
6 dried chillies, soaked to soften
1 tbsp coriander seeds
1 tbsp black peppercorns
1 tsp fennel seeds
2 tsp cumin seeds
5cm cinnamon stick
5 cloves
2 star anise
2 cloves garlic, peeled
20g ginger, peeled
1 1/2 tbsp lemon juice

Method:
Using a food processor, blend all ingredients for spice paste until smooth.
Blend cinnamon, cloves and star anise separately in a spice mill if your food processor is unable to blend these hard spice sufficiently fine.
Transfer to a bowl and set aside.
Heat 3 tbsp ghee in pressure cooker.  Add ginger paste, garlic paste and turmeric powder and stir fry until fragrant.
Add mutton and stir fry until meat changes colour.
Add in enough water to cover about three-quarters of the mutton.
Cover pressure cooker and cook for 30 minutes.
Strain and reserve mutton stock.  Set cooked mutton aside.
Heat 4 tbsp ghee in a pot over medium heat.
Add spice paste and stir fry until oil separates from paste.
Add yoghurt and mix well.
Add reserved mutton stock, salt, sugar and cooked mutton and stir fry for 6 minutes.
Add curry leaves and continue to stir fry until liquid is reduce and thick.
Dish out and garnish, ready to serve.

Tips:
If not using a pressure cooker, simmer the mutton until tender over the stove.
Used Indian yoghurt for its thick consistency.  A good substitute would be Greek Yoghurt or any unflavoured yoghurt.