Add all the ingredients to a mixer jar and grind roughly. The mutton should not be finely ground.
The spices should be mixed thoroughly and let this rest on the kitchen counter for an hour or so. This is important as it makes the ground mutton more flavourful and succulent.
Heat oil in a kadai or a pan. Add this marinated freshly ground mutton to it. Keep the heat high for about 4-5 minutes and then lower the heat. Cover and simmer adding one cup of water.
It usually gets done in about 25-30 minutes. Keep checking in between and see to it that the water dries up completely. Garnish with some more of the Coriander leaves and not to forget lots of thinly sliced and fried Onions.
An authentic traditional recipe from my kitchen for you all. I have made a slight twist here by making it all green with all the fresh green leaves being added and hence named it accordingly. It's a deliciously done one pot dish that can be relished with rice and Khatti Daal. Made easily with commonly used pantry staples, this one will surely tickle your tastebuds with it's awesome melt in mouth texture and aroma both. Cubeb or tailed pepper is the key ingredient in this and it imparts a unique flavour to this dish apart from it's lovely aroma. A wonderful addition to any get togethers or family reunions, this can be a show stealer for sure. Happy Hyderabadi Cooking!