Start by pressure cooking the mutton with salt, pepper and water for 20-25 minutes or till tender.

Once done set the mutton aside and strain and keep the liquid from the pressure cooker aside.

Heat the fat in the pan and once hot add in the spice mix and curry leaves and fry till the curry leaves are crispy.

Add in the mutton and onions and fry together. Make sure the mutton and onions get well coated with the spice mix.

Then in go the mushrooms and sautee them along with everything else after which in goes the spinach. You can cover it with a lid for 2 minutes to let the spinach wilt.

Then add in the mutton stock that you saved from earlier and then give everything a good mix and cook for about 5 minutes.

Add in the coconut milk and once again allow it to cook for a bit and reduce to the consistency and taste that you like.

To thicken the sauce you can add 1/4 tsp of Xanthan gum.

Once it's reduced down to your liking, turn off the heat and finish with fresh coriander.