Crush the whole spices coarsely and keep it aside.
Wash and drain the mutton in a colander.
Heat a pressure cooker pan with oil. Fry the crushed spice powder for couple of seconds.
Then add chopped green Chilies, finely chopped onions. Fry till the onions turn colour.
Next add the ginger garlic paste, add the mutton along with turmeric, salt and chopped tomatoes.
Cook on high, add the chili powder, coriander powder and cook well.
Add the mint and coriander leaves, saute well. Simmer for 10 mins in low flame.
Add half cup water, cover with lid and pressure cook for 3 - 4 whistles or till done.
Once the pressure falls, remove the lid and cook till all the water evaporates.
Add coconut milk and continue cooking till the gravy thickens.
Sprinkle the roasted peppercorns and combine well.
Garnish with coriander leaves and serve with chapatis