Heat some coconut oil in a pan and add the mustard, fenugreek and urad dhal. Fry on a reduced flame to make sure the fenugreek doesn’t burn. Add the curry leaves and wait for the splutter.
Now add in half the chopped shallots, salt, turmeric, and the crushed ginger and garlic. Lastly, add the mutton and stir to coat the mutton. Add sufficient water to cook the mutton and pressure-cook it till soft.
When the mutton has been cooked, open the cooker and allow the remaining water to boil till most of it has evaporated.
Add the chilli powder, coriander powder, the remaining chopped shallots, green chillies and tomatoes.
In the meantime, shallow fry the coconut shavings with all the whole spices and grind coarsely. Add this to the mutton and mix in well.
As a final touch, drizzle some coconut oil on top, along with some curry leaves and coriander leaves.
The Tirunelveli Mutton Varuval is ready to serve hot with rice or rotis.