Clean and wash mutton
Marinate mutton with 1 sprig curry leaves, ginger garlic paste, salt, spice powders, vinegar, minced shallots. Keep it aside for 2 hours
Pressure cook mutton with 1/4 cup water for 3-4 whistles or until done. Do not over cook
Allow steam to vent naturally. Open lid and keep it aside
Heat 2.5 tbsp coconut oil in earthen vessel. Splutter mustard seeds
Add coconut bits and saute for a minute
Add ginger garlic, green chillies, onion/shallots, curry leaves and saute until onions are medium brown
Add cooked mutton with water and mix well. add 1/2 tsp pepper and mix. adjust seasonings if required
Lower the heat and cook until gravy is saucy
Drizzle 1 tbsp coconut oil and roast mutton until its dark brown and still succulent
Allow to sit for 10-15 minutes before serving
Serve hot with Malabar parotta or fried rice
