Pressure cook the mutton for 20-25 minutes on a low flame after the first whistle. Drain the stock and keep the mutton pieces separately.
Heat oil in a pan and saute the garlic till it changes colour.
Add the panang paste. Cover and cook on a medium flame for 2 minutes.
Add the thick coconut milk and the lime leaves. Continue to simmer for a further 1-2 minutes.
Then add the drained mutton pieces, salt, sugar, chilies
And the thin coconut milk. (Add water if you need a thin gravy).
Mix everything well and simmer till the oil starts to float on the surface.
When done, add the tamarind paste and give it a stir. Switch off the flame.
Serve with plain steamed rice.
