Begin by washing and cutting the mutton into small, manageable pieces.

In a pressure cooker, heat up some fragrant coconut oil. Once the oil is hot, add in the aromatic spices such as cinnamon stick, cloves, and cardamom. Sauté them for a few seconds until their delightful fragrance is released.

Introduce finely chopped onion, ginger, garlic, green chilies, and a pinch of salt along with fresh curry leaves. Sauté this mixture until the onion achieves a lovely light brown hue.

Now, add in the ground turmeric, red chili powder, and coriander powder. Continue to sauté until the raw aroma of the spices dissipates into the air.

Mix in the diced potatoes and the mutton pieces. Sauté this combination thoroughly. To enhance the flavors, sprinkle some crushed pepper and garam masala, and continue to sauté for an additional 2-3 minutes.

It's time to introduce the star ingredient – coconut milk. Pour it into the cooker and stir diligently to ensure all the ingredients are well combined. Include the chopped tomatoes as well, and don't forget to check the salt level, adding more if necessary.

As the gravy begins to bubble and simmer, seal the pressure cooker and let it whistle away for 4 cycles on medium heat.

Once the pressure is entirely released, carefully open the cooker and garnish your delicious creation with fresh curry leaves and finely chopped coriander leaves.

Your tantalizing mutton curry is now ready to be savored. It pairs perfectly with appam, bread, or idiyappam for a truly satisfying meal. Serve it hot and enjoy!