Grind the ingredients 1-8 together to make a paste.
Heat the oil in a pan and fry the fenugreek seeds and onions until the onions are golden. Add the mutton pieces fry for 10 minutes over low heat. Add the ground spice paste and fry for 5 more minutes. Then pour the beaten yoghurt & add salt to taste. Mix well and cook for 5 minutes. Pour 2 cups of water. Cover the pan and cook until the lamb is tender and the gravy is thick. Serve garnished with chopped coriander leaves.