PREPARATION

1. Take a pan, add 1 teaspoon fennel seeds, 1/2 teaspoon coriander seeds, 4 pods green cardamom, 1 pod black cardamom, 4 pods cloves, 1 cinnamon stick, 1 bay leaf and dry roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
2. Remove it from heat and transfer this into a blender. Blend it into a fine powder. Keep aside.
3. In a mixing bowl, add 550 grams boneless mutton, 1/4 teaspoon salt, 1/4 teaspoon red chili, 1/4 teaspoon turmeric, 1/4 teaspoon prepared blended masala, 1 1/2 teaspoons ginger garlic paste and mix it well.
4. Marinate for 30 minutes.
5. Heat 1 tablespoon oil in a skillet, add the marinated mutton and mix it well.
6. Cover it with lid and cook for about 5 - 7 minutes on medium heat.
7. Open the lid and give it a nice stir.
8. Again cover it with lid and cook for about 15 - 20 minutes on medium heat.
9. Open the lid and give it a nice stir.
10. Remove it from heat and keep aside.
11. Heat 30 milliliters coconut oil in a heavy skillet, add 17 curry leaves, 1 1/2 tablespoons garlic, 1 tablespoon ginger and stir for a minute.
12. Then, add 240 grams onions and fry till translucent or until it turns golden brown in color.
13. Now, add 240 grams tomato, 1 tablespoon green chili and mix it well.
14. Cook for 5 - 7 minutes on medium heat.
15. Add 1 teaspoon salt, 1/4 teaspoon turmeric, 1 teaspoon red chili, 1 teaspoon cumin powder, 1/4 teaspoon black pepper, 1 tablespoon prepared blended masala and mix it well.
16. Then, add the cooked mutton and mix it well.
17. Cover it with lid and cook for about 15 - 20 minutes on medium heat.
18. Open the lid and give it a nice stir.
19. Add 250 milliliters coconut milk and mix it well.
20. Again cover it with lid and cook for about 10 - 15 minutes on medium heat.
21. Open the lid and give it a nice stir.
22. Cook for another 5 - 7 minutes on medium heat.
23. Garnish with coriander.
24. Serve hot.