Wash the mutton pieces and marinate them with the ingredients mentioned above under marination. Keep for an hour or overnight
Heat 2- 3 tbsp of coconut oil in a pressure cooker and add the whole spices. Let them splutter.
Add sliced onion and fry over medium heat. When they have softened, add ginger paste and stir. When it turns brown, add all the spices one by one.
Keep stirring and scraping the bottom. Sprinkle water if needed.
Finally, add the tomato slices and cook the tomatoes with the spices.
Add the marinated mutton when the spices start to release oil from the sides.
Add a handful of curry leaves, a little salt and coat the mutton pieces with the masalas.
Add a cup of water and bring to a boil. Then close the lid of the pressure cooker with the weight on.
After the first whistle, reduce the flame to minimum and let the mutton pressure cook for 20 minutes or 8 to 10 whistles.
Alternately, you can slow cook the mutton in the pan but it will take you at least 3 hours.
Switch off the gas and let the steam release slowly. Open the lid when the steam has completely released.
Check if the mutton has cooked. Either way, transfer the mutton with the gravy to a kadai or a saucepan.
If the mutton has cooked, then all you have to do is keep cooking to reduce the liquid quantity and give it a nice thick texture. The masalas should be sticking to the mutton pices and should have darkened.
If the mutton has not cooked, then cover and let it simmer till the mutton has become soft. Then cook it on high flame to reduce the gravy.
Adjust the seasoning and garnish with more curry leaves.
Serve with appam, rice or porotta.