Wash and peel the skin of the colocasia with a kitchen knife. Alternately, you can also boil them for about 8-10 minutes and then easily remove the skin.
Oil your hands before doing so, as this will prevent from any itching whatsoever. Cut each horizontally into two from the centre. Heat Oil in a pressure cooker.
Add Curry leaves at first and then sliced Onions with Ginger garlic paste. Saute it well until the raw smell fades away. Now add Mutton pieces. Next add in all the spices too. Cumin and Coriander seeds should be roasted slightly before pounding.
Next, add finely chopped tomatoes and allow it to simmer. Cover and cook on a low heat for 10 minutes. Now close the lid and pressure cook on high for 8 whistles or until done. Once the pressure settles down on it's own, add the tamarind water. Tamarind should be soaked in about a cup of water and then squeezed to take out the pulp. Add more water if desired.
Adding tamarind should be according to your family's preference. Feel free to add more or less. Allow it to simmer again for around 20 minutes. The gravy should be semi thick. Do not make it watery. If there's lot of water, allow it reduce by cooking on a high heat. Serve this hot with Rice, Phulkas or Chapatis.
