Pressure cook the mutton in 1 cup water for 20-25 minutes on a low flame after the first whistle. Drain and keep aside.
Dry roast all the ingredients mentioned. Cool them and grind along with tamarind paste and some stock into a fine paste. Keep aside.
Heat ghee in a pan and saute the onions till light brown. Add the ground paste, salt, some of the stock and curry leaves. Mix well and cover. Simmer for 1-2 minutes or till the oil separates.
Add the mutton and rest of the stock. Cover and simmer till dry.
When done, switch off the flame and add the coriander leaves. Serve on a bed of plain steamed rice. They can also be relished with plain biryani, pulao, idiyappam, dosa or plain roti..
