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. Turn off the flame. Add desiccated coconut, mix well. Allow the mixture to cool. Transfer the
Add the marinated mutton pieces to a pressure cooker. Add 2 cups of water and cook for 6 to 7 whistles. Wait till the pressure subsides. Open the lid, separate the liquid and the pieces. Reserve the liquid for later use.
Heat oil in a pan. When the oil is hot enough, add chopped onion, green chili, ginger garlic paste, curry leaves, and sauté till onion turns light brown in color.
Add finely chopped tomato, and sauté till tomato turns mushy and oil starts separating.
Add cooked mutton pieces and sauté well. Add the ground masala paste, salt, 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 with the pieces. Add pepper powder, and mix well. Garnish with coriander leaves.
Notes
While selecting meat take care to select soft meat.