1. Heat 2 tbsp coconut oil in a heavy-based pot over medium heat.
2. Add 1 finely chopped onion and cook for about 5 to 7 minutes, stirring now and then, until softened and lightly golden.
3. Add 2 tsp chili powder, 1 tsp crushed chilies, 2 cinnamon sticks, 2 bay leaves, 2 cloves, 1 tsp jeera powder, 1 tsp dhania powder and 1/2 tsp turmeric powder.
4. Stir everything into the onion and let the spices fry for about 30 seconds to 1 minute. You want them fragrant and lightly toasted, not burnt.
5. Stir in 1 tsp ginger and garlic paste and cook for another 30 seconds. If the pot looks dry, add a small splash of hot water. Don’t let the spices catch too hard on the bottom.
6. Add 1 chopped tomato and stir well.
7. Add about 1/4 cup hot water, then cook for 5 to 8 minutes until the tomato softens and starts breaking down into the spiced onion mixture. Give the bottom of the pot a good stir to loosen any browned bits.
8. Add 1 kg mutton and 1 tsp salt. Stir well so every piece is coated in the spice mixture.
9. Cook uncovered for about 5 to 8 minutes, stirring occasionally, until the meat has picked up some colour.
10. Add 1 cup hot water, cover the pot and reduce the heat to low.
11. Let the mutton gently cook for about 1 to 1 1/2 hours, stirring every so often. Add more hot water, a little at a time, whenever the pot looks too dry. You want enough liquid to keep the curry cooking, but not so much that you end up with a thin gravy.
12. When the mutton is nearly tender, add 1 calabash cut into chunky pieces. Stir it gently into the curry, cover the pot again and cook for another 20 to 30 minutes, or until the calabash is soft and the mutton is completely tender.
13. Add 8 to 10 curry leaves during the final 2 to 3 minutes of cooking. Taste the curry and adjust the salt if needed. If the gravy is thinner than you’d like, leave the lid off for a few minutes and let it reduce gently.
14. Turn off the heat and let the curry sit for about 5 minutes before serving. The gravy will settle slightly and the flavours will come together nicely.

A Few Kitchen Notes

1. Mutton can vary quite a bit in tenderness, so don’t rely only on the clock. If it still feels chewy after the first hour, keep cooking it gently and add another splash of hot water when needed.
2. The calabash shouldn’t go in at the beginning. It cooks much faster than mutton and can become overly soft or disappear into the gravy if it’s added too early.
3. The spices are meant to catch lightly and become fragrant, not burn. If they start sticking aggressively to the bottom of the pot, add a splash of hot water straight away and scrape the bottom gently.
4. For the best curry, keep the heat low once the mutton starts braising. A gentle simmer gives the meat time to become tender without drying out the gravy