Method:

Rinse lamb mutton, drain the water in it and keep all the ingredients handy/ready.

Heat a pressure cooker pan by adding little oil in it, when it is hot add onion and curry leaves fry until onion turns to translucent, add crushed garlic, fry until you get a nice aroma, add chopped tomatoes and fry until it becomes soft, add coriander powder, turmeric and chilly powder into it, fry for a while,

Add cleaned mutton into it, saute, add salt

Cook until the water in the mutton is absorbed completely, add  1 cup of water and cook it for 5 to 6 whistles until done.

Mean while add coconut and poppy seeds in a mixer jar, blend it without adding water to it until it gets powdered, then add enough water to blend it to a fine paste and keep ready.

Once the mutton is done, add ground coconut paste into it, combine, bring it to boil for 5 min, check the salt, add if necessary.

Bring the curry to thick in consistency switch off the flame and set aside.

Heat 2 tsp of oil/ghee in a separate pan, add all the spices for final seasoning, fry until raw smell evaporates from it, remove from the flame, add it to the prepared curry and mix properly, rest it for 5 to 10 min before you serve.

Aromatic Mutton masala curry is ready to serve as a side dish for Biryani, roti or rice.