Pressure cook the mutton in 1 cup water and salt for 15-20 minutes on a low flame after the first whistle.
Heat oil in a pan and add the ginger-garlic paste and tomato paste. Fry till the oil separates. Then add the boiled mutton along with the stock and simmer till almost dry.
Add all the dry spices and mix well.
Then add the onion, garlic, red chilies, green chilies, coconut and curry leaves. Continue to fry on a medium flame till dry.
Add the butter, chilli flakes, pepper powder and lime juice. Mix well and keep it covered for 5 minutes.
Garnish with coriander leaves and serve as a side dish with any form of rice or Indian bread.
