½ kg mutton, 
3 red onions chopped 

2 white onions – quartered

Ginger Garlic Paste – 2 tbsp

Pepper Powder – 1 and 1/2 tbsp

Potatoes – 2 quartered

Haldi

Coconut- ½ cup

Coriander and mint leaves to garnish
Pressure cook the mutton with haldi and ½ tbsp ginger garlic paste – set aside.

  
In the iron kadai (tazla) heat a tsp of oil and add a fistful of onions and sauté. Once browned, add coconut, toast till golden and grind to a fine paste.

  
In the same kadai, heat a tbsp oil and fry the potatoes (apply haldi and salt) till coloured. No need to cook these completely at this point. Set aside.

  
Now heat another tbsp of oil and add chopped red onions, quartered white onions (or whole peeled shallots) and sauté till translucent.

   
 Add ginger garlic paste and sauté till raw smell goes off.

Next add the ground masala paste, mutton with stock, potatoes and black pepper powder. Cook till the potatoes are done. Add salt and mix well.

  
Add the coriander and mint leaves – Mix and serve with pav.