Prep all ingredients as required.

Heat oil in a heavy-bottomed kadai.

Add cumin seeds, fennel seeds, cinnamon stick, cloves, and bay leaf and saute until aromatic.

Add 2 chopped onions and saute until translucent.

Add poppy seeds, roasted gram dal, chopped tomatoes and saute until tomatoes are cooked.

Add grated coconut, remove from heat and allow to cool.

Grind the cooled mixture into a smooth gravy with salt and a little water if needed.

In another kadai, heat gingelly oil, add 1 chopped onion, chopped brinjals, and field beans and saute well.

Add water until the vegetables are immersed and cover the kadai with its lid.

Pressure cook the mutton leg for 15 whistles or until tender.

Once pressure is released, add the cooked mutton and stock to the vegetables in the kadai and bring to a boil.

Add the ground masala paste and enough water to make a thin gravy. Adjust salt and spices.

Once boiling, add tamarind extract and cook covered over low heat for about 15 minutes.

In a tadka pan, heat oil and temper with mustard seeds, curry leaves, 1 chopped onion, and asafoetida.

Garnish with finely chopped coriander leaves and serve with rice, jeera rice, or lachha paratha.