1. In pan, heat 1/2 tablespoon oil and add 4 cloves, 1 teaspoon mace, 1 black cardamom, 2 green cardamoms, 3 tablespoon coriander seeds, 1 star anise, 1 cinnamon stick, 2 bay leaves and 1 teaspoon black peppercorns. Saute for approx. 3 minutes and then add to mixer.

2. Heat 1/2 tablespoon oil in the same pan and add 5 dried kashmiri chilies, 5 regular dried red chilies, 4-5 curry leaves and 6 cloves of garlic. Saute till chilies turn slightly black and add to the mixer.

3. Add another 1/2 tablespoon oil and fry 3 tablespoons of poppy seeds, 1 teaspoon sesame seeds, 1/2 teaspoon cumin seeds, 1/2 teaspoon shahi jeera and saute till the mixture turns slightly brown. Add the mixture to the mixer as well.

4. Add another 1/2 tablespoon of oil and saute 2 cups of dried desiccated coconut till it turns brown. Add to the mixer.

5. Add yet another 1/2 tablespoon of oil and fry 1 cup of thinly sliced onion till it turns translucent. Add to the mixer.

6. Add coconut water to the mixture as needed, grind into fine paste and set aside.

7. Heat 1/2 tablespoon of oil in an open mouthed pan and add 2 tablespoons of finely chopped onion. Fry till onions turn translucent and then add the mutton. Immediately add the ground masala mixture, 1 tablespoon red chili powder, 1 tablespoon salt and reduce the flame to a low simmer.

8. Cover and let the mutton cook on a slow simmer for at least 2 hours. The secret behind making soft, tender, fall off the bone good mutton is to cook it on a very slow flame for a long time. Once mutton is soft and ready add 1 cup of coriander leaves.