Heat oil in a pan and sauté shallots (small onions and curry leaves) for 3-4 minutes until the shallots are pink and soft. Remove from heat and set aside.
Dry roast all the ingredients listed under mutton masala powder except turmeric and poppy seeds (khuskhus) until fragrant. Remove from heat and transfer to a mixie / spice grinder. Add in the turmeric and raw poppy seeds. Grind the mixture to a very fine powder.
To the ground powder add in the fried shallot mixture and add half a cup of water. Grind to a smooth paste. Set aside.
Keep a pressure pan on heat and add in the washed, cleaned and drained mutton pieces. Add a teaspoon of castor oil to the mutton. Mix well and cook for 5 minutes until all the juices that come from the mutton has evaporated and its completely dry. Grind the ginger and garlic with quarter cup of water to a fine paste.
Fry till the ginger garlic paste is covered on mutton and is almost dry. Add in the mutton masala paste and the second and third pressed coconut milk.
Cover the pan and let it cook for 12 whistles on medium flame. Remove from heat after all the whistles are over and wait for the pressure to release from the cooker naturally. Open the cooker and add a heaping teaspoon of rock salt. Combine well. Set aside.
For tempering : Heat oil in a pan and add in the cardamom, mustard seeds and urad dal. Let it splutter. Add it to the mutton curry.
Add in the first pressed coconut milk and finely chopped coriander leaves. Mix well to combine.
