Grind garlic and green chillies into a smooth paste using a mortar and pestle or blender. Set aside.

In a dry pan, roast sliced coconut until lightly golden. Push to the side and add sesame and poppy seeds. Toast on low heat for 1-2 minutes until fragrant. Transfer to a plate and cool.

In the same pan, roast the peanuts until golden. Once cool, rub between your palms to remove their skin.

Coarsely grind the roasted coconut, seeds, and peanuts together. Set aside.

Dry-roast cumin and coriander seeds together until deep golden but not burnt. Cool and grind coarsely. Keep aside separately.

Heat mustard oil in a heavy-bottomed kadhai or pot until it reaches smoking point.

Add sliced onions and sauté until golden brown.

Add the mutton pieces along with the garlic-chilli paste. Sear on high heat until lightly browned.

Add turmeric, Kashmiri red chilli powder, and coriander powder. Stir and cook until the oil begins to separate from the masala. Add a splash of water if it sticks.

Mix in whisked yogurt and kasuri methi. Cook on medium heat for 4-5 minutes.

Pour in hot water, add salt, and bring to a gentle boil. Reduce the heat, cover, and simmer for 40-50 minutes, or until the mutton is about 80% done. Stir occasionally and add hot water if needed to maintain a semi-thick consistency.

Stir in the roasted coconut-peanut mixture and garam masala.

Continue cooking until the mutton is tender and the gravy thickens slightly.

Add the coarsely ground cumin-coriander mix and chopped coriander leaves. Simmer for another 4-5 minutes to let the flavors meld beautifully.

Adjust salt or spice if needed. Turn off the heat and let the curry rest for a few minutes before serving.

Serve Nagpuri Mutton Taula hot with steamed rice, soft naan, tandoori roti or parathas. Pair it with raita or a fresh salad for a complete meal.