To prepare the Kolhapuri masala, roast the coconut, followed by the onion and remove
Add in all the spices, roast and remove
Add in the chillies, roast and remove
Grind together using water as required
Store this masala in the fridge or freezer if making ahead
Roast the coconut, followed by the onion and grind to a paste adding as much water as needed
Grind the ginger, garlic and coriander together with the lemon juice
In a pressure cooker, heat the oil and saute the diced onion
Add the ginger, garlic and coriander paste
Followed by 4 tbsps of the Kolhapuri masala
Add the chilli powder and turmeric
Add in all the mutton or lamb, add the salt and mix
Pour the water over the meat, close the lid and set the timer for 20 mins (or 4 whistles)
After the cook time is ready, open the lid and continue to boil the liquid till some of it evaporates
Add the coriander and serve