Heat coconut oil in a pressure cooker. Add bay leaf, cardamom, cinnamon, cloves and fry for 2-3 minutes. Add shallots and fry until golden, now add ginger-garlic and green chili paste, fry till raw smell goes. Add chopped tomatoes, and cook until soft. Then add chili powder, coriander powder, turmeric powder, garam masala and saute for 2-3 minutes. Finally add mutton, salt and water, mix well and pressure cook for 3- 4 whistles or until its done.

Heat 1 tbsp of oil in a frying pan, add fennel seed, cumin seed,curry leaves, coconut, shallots, and cashew nuts. Fry until coconut slightly turn golden in colour. Now grind them into paste.

Heat a kadai, add cooked mutton, coconut paste and mix well. Bring it to a boil and switch off the flame.

Finally heat oil in a  frying pan, add shallots, chopped green chili and curry leaves. Saute till onion turns golden, turn off the flame. Add chili powder and turmeric powder. Pour this over the mutton korma, close the lid for 15 minutes. Serve it with  rice or paratha.