Dry roast the coconut first till light brown. Then add rest of the ingredients and saute for a minute on a low flame or till you get a nice aroma coming through. Keep aside to cool. Then grind into a fine paste by adding some water. Set aside.
Pressure cook the mutton in 1 cup water for 20-25 minutes on a low flame after the first whistle. Separate the mutton from the stock and keep aside.
Heat oil in a pan and fry the chopped onions till light brown. Then add the ground chettinad paste. ginger-garlic paste and turmeric powder.
Add the tomatoes and continue to fry on a medium flame till it is mashed.
Add the boiled mutton, salt and the curry leaves. Mix everything well and add 1/3 cup stock. Cover and simmer till the gravy turns thick.
Serve with any kind of Indian bread or rice preparation like plain biryani, pulao, jeera rice, paratha, naan, appam, dosa or idiyappam.
