Grind ginger, garlic, shallots, cinnamon stick, cardamom, star anise, fennel seeds, poppy seeds, mace, and stone flower in a mixer without water.

Heat 2 tbsp sunflower oil in a pressure cooker and add bay leaf and the ground masala.

Saute until the raw smell disappears.

Add mutton and saute in the masala for 2 minutes.

Add chopped tomatoes, sambar powder, and garam masala.

Mix well until the spices are blended.

Add 3 cups of water and salt to taste.

Cover the pressure cooker and cook for 1 whistle, then reduce the heat to medium and cook for 20 minutes.

Turn off the heat and let the pressure release naturally.

Grind grated fresh coconut with water to make a paste.

Open the cooker and add coconut paste.

Bring to a boil and simmer for 2 minutes.

Turn off the heat and add chopped coriander leaves.

For tempering, heat 1 tsp sunflower oil in a kadai.

Add mustard seeds and wait for them to splutter.

Add chopped shallots and saute until softened.

Add curry leaves and sauté briefly.

Pour the tempering over the gravy and stir well.

Serve hot with rice or flatbread.