Heat oil in a thick bottom pan. Add the whole spices and fry until aromatic.
Next, add onions, ginger and green chilly. Saute until the ginger is cooked.
Add mutton pieces and cook until the mutton is almost done. Pressure cook if need be. Add the potatoes and adjust salt.
Add thin coconut milk and cook it covered until the mutton is done. Add thick milk and switch off the flame as soon as the stew begins to boil.
For tempering, crush onion and pepper in a mortar and pestle. Heat oil in a pan, add the crushed onion and pepper along with curry leaves. Saute till done. Temper the stew with this mix. Keep it covered for a while.
By Ria Samuel