Heat oil in a wok on medium flame and fry green chillies separately.
Grind fried green chillies, onion, garlic, ginger, fennel seeds, cloves and cinnamon separately using grinding stone.
In the same wok fry dhania seeds and roast for a minute. Let it cool. To it add shredded coconut and grind separately and keep it aside.
To start cooking, here I've used mud pot following traditional style of cooking.
Heat oil in a mud pot. Add chopped onion and saute well till onions are transparent. Add ground chilli masalas and saute till raw smell disappear.
Add chopped tomatoes and saute till it combines well with the masalas and become mushy.
Add meat to the masalas in the pot. Add turmeric powder and salt to taste. Mix well till meat turns pale( pink).
Add four cups of water and let it cook. Cover with a mud cover lid and cook for 30 minutes on low flame. When it starts to boil, stir occasionally.
After 30 minutes check the meat is well cooked. Add coconut dhania ground paste to the mutton and mix well by adding little water. When it's done, add curry leaves and coriander leaves.
Green chillies Mutton Kurma goes well with all types of rotis and plain rice.
