Clean lamb. Keep it dry.
Place lamb in pressure cooker along with coconut milk, one packet bhuna masala and cook till lamb is tender. Keep aside.
Heat coconut oil in a pan.
Add black mustard seed, red chilli, ural dal and curry leaf.
Also add garam masala powder, black pepper powder, salt and whole spices like star anise and cinnamon, and sauté.
Add grated coconut, sauté well.
Add bhuna masala. Sauté well till it leaves the side of the pan.
Add tamarind paste and jaggery. Mix well.
Add coconut milk and simmer till it blends. Do not over boil.
Add chopped coriander leaves.
Now add cooked lamb in the coconut curry and simmer for a few minutes.
Serve hot. Garnish with fried coconut chips, dry red chilli and coriander sprigs.
Coconut milk, coconut oil, lamb meat, red chilli, black gram, black pepper, tamarind, coriander leaves, mustard seeds, red chillies, curry leaves, black pepper powder, garam masala, salt, star anise, cinnamon, coconut, coriander, jaggery