Pressure cook the mutton with salt to taste and 1 cup water for 20 minutes on a low flame after the first whistle or till done. Keep aside.
Heat oil in a pan and fry the boiled potatoes till golden in colour. Keep aside. Mix the ginger-garlic paste and all the dry spices with 1/4 cup water. Keep aside.
Temper the same oil with dry red chilies, bay leaves, cinnamon, cardamoms, cloves, peppercorns, cumin seeds and fennel seeds. Saute for a few seconds.
Add the onion and stir fry till light brown.
Add the spice paste & fry till the oil separates.
Add the tomatoes and cook till it is nicely mashed.
Add the boiled mutton & the stock. Simmer on a low flame for 4-5 minutes.
Add the fried potatoes & coriander leaves. Simmer further for 2 minutes.
Now add the yoghurt and coconut milk. Mix well and cook for 1-2 minutes.
Serve with poori, paratha, chapati, pulao or plain biryani.
