Marinate mutton with all the ingredients (except oil) for 2-3 hours / overnight.
Heat oil in a pan and saute the mutton on high flame for 4-5 minutes.
Cover & cook on a low to medium flame till the moisture has all been absorbed.
Add 1/2 cup water..... Pressure cook for 15-20 minutes on a low flame after the first whistle.
6 baby eggplants, washed, drained & slit
Heat 1 tbsp. oil and fry them till light brown. Drain and keep aside. Dry roast the coconut, sesame seeds and peanuts till golden in colour. Cool and grind into a paste by adding some water. Keep aside.
Heat remaining oil and saute the onion till light brown.
Add the ginger-garlic paste, turmeric powder, red chili powder, coriander powder and cumin powder mixed with a little water. Saute till the oil separates.
Add the ground coconut paste & curry leaves. Stir fry till well combined.
Now add the cooked mutton, fried eggplants & salt. Mix everything well. Cover & simmer on a medium flame for 4-5 minutes or till the eggplants are completely cooked.
Add the tamarind water and simmer further for 2 minutes.
When done, switch off the flame & garnish with coriander leaves.
Enjoy with biryani, jeera rice, pulao, naan or tandoori roti.
