Add oil to a pressure cooker. Once it’s hot add the cloves, cardamoms, cinnamon and bay leaves. Fry for a minute and add the chopped onions, and fry until golden brown.
Add the chili powder, turmeric, green chilies and ginger garlic paste and sauté for 2 minutes
Add the mutton pieces and fry for 10-15 minutes.
Add salt, 1 cup water and close the lid of the pressure cooker. Cook until 3 whistles.
Once the pressure releases, open its lid carefully and check whether the mutton is done. If not done, pressure cook for another 1 or 2 whistles.
Add the coconut milk (coconut powder mixed in 2 cups of warm water), pepper powder, curry leaves and coriander powder and cook for 10 mins or until the gravy is of desired consistency (not too thick, should be like sambar).
