Roast the ingredients listed under roast and grind.
Cool and grind to make smooth powder.
To pressure cook
Add all the ingredients in a pressure cooker.
Pressure cook until mutton is cooked.
Remove the pressure cooker from heat and let the pressure release.
To make the curry, heat coconut oil in a pan.
Once the oil is hot, add curry leaves and onion and fry for 2-3 minutes.
Add ginger and garlic and fry for another 2-3 minutes.
Add coconut, ground masala and tomato and cook for 4-5 minutes.
Now add Kashmiri red chilli powder, cooked mutton along with the liquid and salt to taste.
Cover and cook for 10-12 minutes on low heat.
Serve hot with rice or parotta.
Use mutton that is fresh and pink in colour to make the curries.Use the mutton from the hind leg and with less fat to make the curry.If you are using frozen mutton, make sure to thaw it and bring it to room temperature before adding it in the curry.Sear the mutton well before adding any kind of souring agent like yogurt, tamarind etc. It will help to keep the mutton pieces succulent and soft.