To a pan add some oil, then fry off onions and garlic on a low heat so it cooks slowly, then add all the powder and seeds. cook off for a few mins to release the oils.

.add the mutton with the tomato puree and cook off until browned off. finely dice the veg and add to the mix.

Add half a pint of stock and half a can of coconut milk and cook gently for an hour and a half.

Cook off rice until nearly done, drain, add the other half a can of coconut milk and cook for a few mins, stir and add half a bunch of coriander.

Add the desicated coconut to the mutton and stir. Once the rice is ready, add a portion to the plate and add a portion of mutton with added corianfer and a spoonful of chutney