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Start with placing diced lamb with a little fat for flavor in a pressure cooker or slow cooker. Use keralan garam masala. You can make this by dry roasting 50g fennel seeds. Keep it aside. Dry roast
2 unopened cardamom pods, 5 cloves,1inch cinnamon and 1/2tspn mace. Later grind all these with the open cardamom. Measure 1tspn of this for the marinade and store the rest in a dry clean jar.
Now add the marinade the lamb for 30mins based on the list of supply. Cook it in a pressure cooker or slow cooker. Add some water or stock if preferred
Heat a pan with coconut oil. Fry the onion till golden
Add the curry leaves
Stir through. It will be fragrant
Add the garlic paste. Cook well
Now add the diced tomatoes
Cook the mixture down till caramalized and fragrant
Add the cooked mixture to the lamb and cook some more
Adjust the curry for seasoning. If you like add the coconut milk and allow to cook for 10 mins. Serve the tender lamb/mutton with plain rice,appam,chapati or poori. Garnish with coriander leaves.