Make a thick paste of the first 7 ingredient, dont add too much water and you dont have to make it very smooth just about right , and keep it a side, This paste you will use as to how much you require, according to more or less chilly u want in the mutton.you dont have to use full paste, you can save some, Heat oil in the pan fry onion until transparent not more, then add half or less of the grinded paste, fry for just 30 sec and, add mutton, mixing it good with the paste, then add the tomato, and salt to taste ( already there is salt in the paste). cook for a while until oil oozes then add water for the mutton to cook, you can use the cooker also to cook this and after the mutton is cooked you can make it dry and have with rice, keep a little gravy if u want to have with plain parath.. And addition.. If you have the paste left, you can freez and use when ever you want. to this paste add cornflour and salt mixx well and apply to the fish and fry the fish, or you can cook prawns in this paste but dont add tomato and onions and cook the same way as u did cook the mutton..or another way is take long pieces of boneless mutton apply the paste as the same for the fish, and dry the mutton in the sun when its too hot for about 4 to 5 hrs, if u cant keep in sun then marinade for 2 hrs and deep fry in oil dont make it too crips or too soft and you have you kabab..add lemon while serving the kabab or fish.. enjoy!!