1. Clean the mutton well. Rinse in 2-3 changes of water. Drain the water. Add yogurt and turmeric powder to the mutton and mix well with hands to make sure all the mutton pieces are coated well. Allow the mutton to marinate for 2-3 hours or overnight. Refrigerate if you’re letting the mutton marinate overnight.
2. Grind the garlic and ginger to a fine paste adding as little water as possible. Set aside.
3. Heat a 3 litre or larger pan style cooker. Pour in the oil and ghee. When the oil and ghee turn hot, add the whole spices – cardamom, cloves, cinnamon and bay leaves.
4. When the spices turn fragrant, add the ginger-garlic paste. Fry until the ginger-garlic paste turns golden. It can turn sticky, so you’ll have to stir and scrape in between.
5. Once the ginger garlic paste is cooked, add the chopped onions and slit green chillies and fry until the onions turn golden brown. Keep stirring at intervals. Add a tablespoon of water if the mixture turns too sticky.
6. When the onions have browned, add the chopped tomatoes and fry until they turn mushy.
7. Add the marinated mutton along with the marinade to the onion-tomato mixture in the cooker. Mix well and cook for about 10 minutes.
8. Add red chilli powder and salt and mix well. Pour in the milk and mix well. Bring to a boil. Cover with the pressure cooker lid and plug in the weight once steam comes out. Reduce heat to low and cook for 25-35 minutes.
9. Switch off. Let the pressure subside. Open the pressure cooker lid. The mutton mixture should be cooked through but with a watery gravy. Mix well. Turn heat to medium-high and cook for 5-10 minutes or till most of the water evaporates and the gravy is thickened. If the gravy starts sputtering, cover with a regular lid and continue cooking.
10. Once the gravy is thickened, add garam masala powder and mix well. Pour in the coconut milk, mix well and turn heat to low. Taste and adjust seasoning. Cook for 5-7 minutes till the coconut milk is incorporated and the kurma comes together. Switch off. Stir in the chopped coriander leaves. Serve hot with soft thick dosais or idlis. Enjoy!