Into a kadai kept on medium flame, pour coconut oil, once the oil is heated, put the mustard seeds
Add garlic and ginger, and stir for 3 mins
Add the chopped shallots and onion and few curry leaves, stir until the onions turn soft
Add turmeric powder, coriander powder, chili powder, kashmiri chili powder, garam masala, pepper powder and salt.
Stir until the raw smell of the powders fade or oil starts appearing or when the onion starts looking shiny or glossy.
Then add the tomatoes and stir until half done
Once done, add the mutton and the stock
Stir well and cook for 25 mins until the gravy is reduced to half
The cooking time should depend on how well the mutton has been cooked in the cooker and also on the amount of mutton stock.
If you want the mutton to be cooked more, then add the cooking time accordingly.
Keep adding the curry leaves, to add on its flavor
Add 1 tbsp of coconut oil and 1 tsp pepper powder
Stir well once more and serve into another bowl
Yummy mutton roast is ready.