First of all fry the sliced onions in a teaspoon of oil. Shallow fry until translucent. Using a dry grinding attachment of the mixer, make a paste with the fried onions.
Mix them along with the powdered peanuts and sesame seeds. Add in all the spices too along with the salt. Make a semi thick paste and set aside.
In a pressure cooker, heat oil and add the cumin seeds. Next add the curry leaves. Now add the cleaned and washed mutton pieces to it. Saute them for a while and do not forget to add green chillies and the ginger garlic paste.
After 5 minutes of sauteeing, pressure cook mutton for 6 to 7 whistles. Let the pressure settle down before opening the lid. Add deep fried potato cubes too at this stage. Add the semi solid paste now and saute it on a low flame until the oil starts separating.
Add the tamarind water now and cook until the raw smell of it is gone. Adjust salt at this stage. Also adjust the consistency too. Keep it a semi thick gravy. Not too thin nor too thick. Serve hot with Rotis and Rice both.
