2. Once it turns aromatic, add the poppy seeds and coconut. saute lightly until dry and the color just starts to change.

3. Cool down the mixture and grind it to a paste, adding water as required.

4. Add this paste to the mutton and marinate for at least 30 minutes.

5. Heat oil in a pan and add stone flower, curry leaves, shallots, and onions.

6. Once it turns translucent, add ginger garlic paste, turmeric powder, and tomato. saute for 3 minutes.

7. Add the marinated mutton and rock salt. saute for 2 minutes.

8. Add water and pressure cook for 25 minutes. reduce the heat to medium after the first whistle.

9. Garnish with coriander leaves and serve.

Tips:

You can also cook it in a pot for 35-45 minutes, or until the meat is completely cooked and tender. cook it covered and stir occasionally.