grind everything given under "to grind raw" to a fine paste and keep it ready
heat oil and crackle mustard seeds and then add curry leaves, crushed ginger and garlic, sliced small onions.
fry till transparent. now add the clean and washed mutton pieces, salt and fry for 5 minutes until water leaves out from mutton.
add a cup of water, close and pressure cook for 5 whistles.
open and add the prepared curry paste. mix well, adjust salt if needed.
water 1/2 cup water. close and pressure cook for 3 more whistles.
open to see beautiful oil specs on the gravy. serve hot with rice/idli/dosa.