Pressure cook the mutton in 2 1/2 cups water for 20-25 minutes on low flame after the first whistle. Drain and keep the mutton and the stock separately Dry roast the coconut till light brown.
Then add the sesame seeds and fry for a few seconds more.
Cool and add the roasted peanuts and roasted chana dal.
Grind into a fine paste by adding some water. keep aside.
Heat oil in a pan and temper with cumin seeds, cardamoms, cinnamon, cloves, mace and star anise.
Add the onion and saute till light brown.
Now add the ginger-garlic paste, coriander & cumin powder mixed with little water. Fry till the oil separates.
Add the green chilies followed by the.....
......coriander and mint leaves. Fry for a minute.
Add the ground paste and fry till dry.
Add the mutton stock....
....... yoghurt and salt.
Cover and simmer for 15-20 minutes or.......
.....till you see oil separating from the gravy.
Add the boiled mutton and mix well.
Cover and simmer on a low flame for a further 4-5 minutes.
Serve, garnished with mint leaves and fried red chilies.
