Coconut mutton masala

Treat your taste buds with chunks of juicy mutton which has soaked up the flavours and aroma from the roasted coconut-cashew paste. It is an incredible dish which goes well with rice, chappati, or roti. 

1 cup coconut (grated)
2 tbsp cashews
1 cup onion (finely chopped)
20 dried chillies (deseeded)
1 tbsp garlic (chopped)
1 tsp pepper powder
1 ½ tsp turmeric powder
1 tsp mustard seeds
1 tsp cumin
1 tsp raw papaya (chopped)
1 kg mutton (cut into pieces)
½ cup vanaspati
1 tsp sugar
1 cup onion (finely chopped)
10 cardamom pods
10 cloves
3 pieces cinnamon sticks
1 ¼ cups yogurt
Salt as required
2 tbsp lemon juice
3 tomatoes (cut into four)
Coriander leaves (chopped)
Boiled egg (grated)

Heat a pan and grated coconut into it
Roast the coconut until the water in it gets evaporated and turn light brown
In a blender add the roasted coconut and cashew and grind it into a fine paste
Grind onions, dried chillies, garlic, pepper corns, turmeric powder, mustard seeds, cumin, and raw papaya into a fine paste
Wash the mutton pieces and squeeze out the water
Heat vanaspati in a pan with thick bottom and add sugar
When the sugar caramelizes add onions into it and sauté
Add cardamom, cinnamon, and cloves
Into it add the onion-papaya paste and sauté well
When the masala turns fragrant add the mutton pieces and sauté until the water gets reduced
Add yogurt and salt 
Mix well
Cook the mutton pieces on low flame with the lid on
When the mutton pieces are cooked well add the coconut-cashew paste 
Mix everything well together
Into it add the tomatoes and lemon juice if required
Keep stirring in frequent intervals
When the dish is cooked well take it off the heat
Garnish with chopped coriander leaves and grated boiled egg.