For preparing naadan mutton masala, crush 1 tbsp of whole garam masala with ginger, garlic, curry leaves, mint leaves, 1 tsp chilly powder, 1/2 tsp turmeric powder, 2 tsp coriander powder, shallots and 1 tbsp coconut oil. Crush it finely and make it into 2 portions. Keep it aside.

In a pressure cooker put 2 chopped onions and add the mutton pieces.

To it add salt and add one portion of the crushed mixture, 10 curry leaves, 5 green chillies and one table spoon of oil. Mix all these ingredients for a few minutes.

Add water to it and pressure cook the mutton on low flame for approx 4 to 6 whistles. Strain it and keep the stock.

In another pan, heat oil and add the remaining portion of the crushed mixture. Saute it well.

Add a stem of curry leaves, remaining onions, ginger, garlic, green chillies and salt. Saute it till the onion turns golden brown in colour.

Then 2 tbsp of coriander powder, chilly powder and remaining turmeric powder. Mix well.

To this add the cooked mutton pieces and mix it well.

Toss in the diced and boiled potatoes. Let it cook over low flame with a lid covering the pan and sir it in intervals.

In the mean time, add the instant coconut mix to the stock in the pressure cooker and mix well. Note: clumping of this mix is common so constant stirring is warranted.

Then add this mix to the mutton and stir it once well. Do not over cook once the coconut mix - stock has been added. Remove from flame once it starts bubbling.

Garnish with coriander leaves.

Naadan mutton masala is ready. Serve hot with rice, appam, chappati, porotta.