1. Wash mutton with some turmeric five times and strain. 2. Rub mutton well with a mixture of turmeric powder, fennel seeds, garlic cloves with skin on, coconut slices, onion slices, curry leaves and salt to taste. Leave meat to marinate for 30 minutes. 3. To an earthenware pot add the mutton with marination juices (don’t add extra water) and bring to boil. When the mutton releases its juices add water, cover with a lid and continue cooking (alternatively you can cook the meat in pressure cooker without any water, about two-three whistles). 4. In a heavy kadai/pan heat coconut oil, add onions, shallots, chillies and ginger and sauté till transparent. When the onion mixture has almost dried and the mutton is almost cooked, add the masala powder to the onion mixture and roast on a low flame. After 5 minutes of roasting the masala will release a mouthwatering aroma.