Dry roast the coconut till golden in colour. When cool, grind along with ginger, garlic, fried onion and tomatoes. Add all the powdered spices (except salt and garam masala powder) to it with 1/4 cup water to form a paste. Keep aside.
Heat oil in a pan and fry the potatoes to light golden in colour. Drain and keep aside.
Temper the same oil with the bay leaves, cardamoms, cinnamon and cloves. Saute for a few seconds. Add the onion and fry till light brown.
Add the ground paste and fry till oil separates.
Add the mutton and salt. Combine well and continue to saute on low flame till dry.
Add 1 & 1/2 cups water and pressure cook for 25 mins on low flame after the first whistle.Bring it back on the flame and add the garam masala. Simmer till the gravy is slightly reduced. Add ghee and mix well.
Serve, garnished with sliced onion, lemon, green chilies & coriander leaves.
