Heat 20 ml oil and add cinnamon, crushed cardamom pods and cloves. As soon as the aroma of the spices is released, add chopped onion, ginger and garlic . Sauté for a minute
Add chopped tomato, khas khas ,whole pepper, nuts and sauté for another 3 minutes
Grind the sautéed mixture with fresh grated coconut and fresh coriander until a smooth paste is formed
Heat the remaining 20 ml oil and add the curry leaves. Add and sauté the mutton with turmeric and salt for 2 minutes
Add the powdered spices – coriander and chilli
Add ¾ of the mint leaves and ground paste and sauté for another 2 minutes on low heat
Add 400ml of water and cook until mutton is tender. Add remaining chopped, fresh mint leaves and adjust thickness of gravy and salt when done
You can add more of either coconut milk or water and seasoning if you want a lot of gravy