1. Heat 2 tbsps oil in a pressure cooker, add black cardamoms, green cardamoms, star anise and cloves and sauté till fragrant. Add onions and sauté lightly.

2. Add mutton, 1½ cups water and salt and mix well. Close the cooker with lid and cook for 20-25 minutes till 5-6 whistles are given out.

3. Heat 2 tbsps oil in a non stick pan, add cumin seeds, coriander seeds, fennel seeds and dried red chillies and sauté till fragrant. Add coconut and poppy seeds and sauté for 1-2 minutes. 

4. Transfer this mixture into a mixer jar and grind into a fine paste with sufficient water.Heat remaining oil in the same pan.

5. Add ginger-garlic paste and ground paste and sauté for 10 minutes. 

6. Add the cooked mutton to the pan.Pour ½ cup water in the mixer jar, swirl it around and pour into the pan. Add salt if required, cover and cook for 10 minutes.

7. Transfer into a serving bowl and serve hot.