Wash the mutton and drain excess water. Transfer it into a pressure cooker, add lime juice, turmeric powder, salt to taste and sprinkle approx 1/4 cup water. Fix the lid, place the weight (whistle) and cook on a full heat till 1 whistle goes off. Reduce the heat completely to a sim and continue to cook for another 10 mins - we need the mutton to be almost done and not fully cooked. Remove from heat and let the cooker cool down till the weight loosens up on its own. Open, stir contents and keep aside

In a heavy based pan heat the ghee and toss in the slit green chillies and fry them on a medium heat till they turn translucent. Add the chopped ginger, garlic and sliced onions and fry till the onions turn pink and limp - don't brown them so fry on a medium heat.

Add the cinnamon, cloves, cardamom pods and curry leaves and stir for half a minute.

Reduce the heat, toss in the powders and fry for a few seconds taking care to see that they don't burn.

Add the cooked mutton and potatoes and the thin coconut milk. Adjust salt to taste, cover the pan and simmer until the potatoes are cooked - to check, poke one piece of potato with a fork and if it goes easily midway it is done.

Reduce the heat, add the thick coconut milk and give it one boil. Remove from heat and garnish with chopped coriander.

Serve hot with rice, appams, neer dosa or chapathis