Grind coriander seeds, fennel seeds, ginger, green chillies, coriander leaves, one onion, garlic, dry coconut, fresh coconut, cinnamon, cloves, peppercorns, caraway seeds, poppy seeds, mint leaves, cashewnuts to a fine paste with sufficient water.

Add turmeric powder, chilli powder, one tablespoon oil and salt to the mutton pieces and mix well. Set aside in the refrigerator for two hours to marinate.

Heat the remaining oil in a pressure cooker. Add the remaining onions and sauté till golden brown. Add the masala and saute till oil separates. 

Add the marinated mutton and saute for two to three minutes. Add two cups water, cover the cooker and cook under pressure till six whistles are given out. 

Open the cooker when the pressure reduces completely and serve hot.