Wash and cut mutton into pieces and keep aside. Ground the black peppercorns finely using a coffee grinder. Heat oil in pan and fry cinnamon, cloves, cardamon, Saute onions and green chilli until golden followed by the crushed ginger garlic. let it cool and grind it into a paste.

Pressure cook the mutton and ground paste with 1 1/4 cups of water.

Add the tomato puree and salt, let it reduce in quantity and finally add the fresh ground black pepper let it boil for 5min. Garnish with fresh curry and coriander leaves. turn off. serve with hot rice or naan.