In a mixing bowl, combine the mutton pieces, turmeric powder, red chili powder, ginger paste, garlic paste, and salt. Thoroughly mix the ingredients, cover the bowl, and allow it to marinate in the refrigerator for a minimum of 2 hours.
Heat coconut oil in a frying pan over medium heat. Add cumin seeds, mustard seeds, curry leaves, a cinnamon stick, cloves, green cardamom pods, and a bay leaf. Sauté for a minute until the spices release their aromatic essence.
Add the diced onions and sauté them until they attain a golden brown hue.
In a separate pan, dry roast coriander powder, cumin powder, paprika, fennel seeds, black peppercorns, fenugreek seeds, and dried red chilies until they emit a fragrant aroma. Allow them to cool, then grind them into a fine powder.
Add the freshly ground spice mixture to the pan with the onions and incorporate it thoroughly.
Stir in the tomato puree and cook until the oil starts to separate from the masala.
Integrate the marinated mutton pieces and cook them until they acquire a golden brown exterior.
Pour an adequate amount of water to cover the mutton, and season with salt. Cover the pan and let it simmer for approximately 45-50 minutes or until the mutton is tender and thoroughly cooked.
Meanwhile, grind the grated coconut with a small quantity of water to create a smooth paste.
Once the mutton is cooked, add the coconut paste to the pan and mix it in thoroughly. Continue to cook for an additional 5-7 minutes.
Taste the dish and adjust the seasoning by adding salt and spices as required.
Your Mutton Kolhapuri is now ready to be served. Garnish it with fresh coriander leaves.