Wash, clean and cut mutton into 1-inch piece. Marinate it with turmeric powder, red chili powder, salt and lemon juice for 20 to 30 minutes. Keep aside.
Dry roast poppy seeds, cinnamon, cloves, cardamom, fennel seeds, cumin seeds, black peppercorns, coriander seeds till it starts releasing a nice aroma. Once done, add desiccated coconut and mix.
Grind to a smooth paste adding a little water. Keep aside.
Pressure cook mutton pieces with two cups of water for 6 to 7 whistles.
Wait till the pressure subsides
Open the pressure cooker, and drain the excess liquid and reserve them for later use. Keep aside.
Heat oil in a pan. When the oil is hot enough, add chopped onion, green chili, ginger garlic paste, curry leaves and saute till the onion turns translucent
Add finely chopped tomato, and saute till tomato turns mushy and oil starts separating.
Add cooked mutton pieces and saute well.
Add the ground masala paste, salt, the water used for cooking mutton and 1 cup of water. Bring it to a boil.
Simmer and cook till the gravy becomes thick and gets mixed well with the pieces.
Add pepper powder, mix well. Garnish with coriander leaves.
