Wash and cut the mutton into smaller pieces, let it drain in the colander.
Heat a kadai with cooking oil. Add the fennel seeds, cardamom, cloves and cinnamon. Saute well.
Then, add finely chopped onions. Saute till the onions changes colour.
Next, add the ginger garlic paste and cook till the raw smell leaves.
Add the drained mutton pieces, saute on high flame till the water starts coming out.
Add turmeric powder and continue cooking.
Now, add the mint leaves and cook on high. Add chopped tomatoes, then red chilli powder, coriander powder. Cook with lid covered for 10 mins.
Make sure the water is all evaporated. Saute well.
Now, add a cup of water or just enough to cover the gravy. Transfer to the pressure cooker and cook for 3 whistles or till done.
Once the pressure falls down, remove the lid and add the coconut paste.
Bring to boil and simmer for few mins.
Finally, garnish with coriander leaves.
Serve with rotis or pulao.