In a pressure cooker, heat the oil and add onions. When they turn golden brown, add curry leaves and pandan leaves. saute for a minute.
Next add the green chilli and ginger galic paste. Cook until the raw flavor goes away.
Add the tomatoes and the spices for stew. Now add the mutton, mix well. Add water. Cover tightly and cook on medium flame. (Do not add the coconut milk now)
In a clean and dry bowl add the flour, shredded coconut, shallots, curry leaves and salt. Mix until it resembles crumbles.
Now check your stew by carefully releasing the pressure. It should be half cooked. Now make a well in the center of the dough mix, and add half of the gravy from the curry. This gravy helps you to knead the dough. (If you find it insufficient, you can add boiling water in small amounts)
Now make lime sized balls from the dough and shape the way you desire. I make into small ball.
Add the dumplings into the stew. Mix gently and cook on medium flame till the meat is fully done. (Add more water if required).
Finally add coconut milk, cook for about a minute and remove from heat.
Garnish with coriander leaves, Serve hot.
