Lingkan Reang
Grind coconut and fennel seeds into a smooth paste with water and set aside.
Dry roast chettinad spices until golden, then blend into a fine powder.
Heat oil, add whole spices, shallots, green chillies, and curry leaves, saute until golden.
Add ginger garlic paste, salt, turmeric, tomatoes, and chettinad spice powder, saute well.
Stir in mutton, saute for 5-6 minutes, then pressure cook with water for 5 whistles.
Add coconut masala, simmer for 10 minutes.
Garnish with coriander leaves, and serve.