Mutton bone marrow masala. To make:
pressure cook 12 bones with
1 tbsp ginger paste,
1 tbsp garlic paste,
1 tsp turmeric powder and
some water.
Cool down and keep aside.

For the curry paste:
mix 1 tbsp plain chilli powder,
1 tbsp meat curry powder,
1/2 tsp fennel powder,
1 tsp cumin powder,
1/2 tbsp coriander powder and
1 tsp pepper powder with some water.

Fry paste till aromatic with spices (cinnamon, star anise, cloves and cardamom) and
2 bay leaves in 1/4 cup of oil.

Add mutton,
1 chopped tomato and salt.
Stir and simmer.
Off the heat, combine in sliced coriander leaves and set aside for 1 hour to soak mutton in the gravy before serving.

Note: adjust spiciness as per taste.
More water for more gravy.
After cooking, gently ladle out the oil floating on top of gravy.
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