Ingredients:

To Pressure Cook: 

Mutton(Goat Meat) - 300 grams 

Chilli Powder - 1 tsp 

Turmeric powder - 1/2 tsp 

Salt - as required 

To Roast and Grind: 

Coconut - 3/4 Cup(Shredded) 

Poppy Seeds(Kasa Kasa) - 1 tsp 

Fennel Seeds - 1 tsp 
Whole black Pepper - 1 tsp    

To Temper:  

Oil - 1 tsp 

Cloves - 2 

Cinnamon - 1 inch piece 

Bay leaf - 1 

Star anise - 1 

Cardamom pods -2 

For the Curry(Gravy): 

Onion - 1/2(Chopped lengthwise) 

Shallots - 10 

Potato - 1(small) 

Tomato - 1 large 

Green Chilli - 2

Ginger garlic paste - 1/2 tsp 

Chilli Powder - 1/2 tsp 

Turmeric Powder - 1/2 tsp 

Coriander Powder - 1 tsp 

1. Dry roast the items under 'To roast and grind' without adding any oil. Roast it until the coconut turns golden brown. Allow it to cool completely and grind it to a very smooth paste by adding water.
2. Meanwhile, pressure-cook the items under 'To Pressure Cook' for about 6 to 7 whistles or until the mutton is tender. Peel the skin of the potato and cube it. Chop the shallots, onion and tomato as well.

2. Now in a pan, add some oil and add the items under 'To temper'. Then add the chopped shallots and onion. Add a little salt and cook the onion until it is translucent. Then add the ginger garlic paste, slitted green chilli and cubed potatoes.
3. In a very low flame, cover and cook the potatoes. When the potatoes are half cooked, add the tomato, chilli powder, turmeric powder and coriander powder. Stir it occasionally and when the tomato is mushy add the ground coconut paste.
4. Finally, add the pressure cooked mutton along with the cooked water. Add water required for the gravy and adjust the salt. Allow the curry to boil for 10 to 15 minutes in medium flame.  
Sprinkle the chopped coriander leaves and switch off the flame. Serve it with Appam, Idiyappam, Idli/Dosa or steamed rice.