In a small pan, toast all of your dried whole spices on medium to high heat for 2 minutes or until fragrant. Be careful not to let it burn. Remove from heat and blend into a fine powder and set aside.

On a medium flame, in a medium to large deep pan or pot, add oil. When the oil begins to ripple, add in your onions and saute for 7-10 minutes until translucent and has a little caramelization. Season with salt and pepper to taste.

Next add garlic, ginger, sliced chili pepper and saute for 1-2 minutes

Add your spice blend and mix well. It will become very fragrant at this point.

Add tumeric and continue to mix until fully incorporated and has changed colour then add in your curry leaves and bay leaf.

Saute for 1-2 mins on low heat and you can add a little more oil if it's too dry.

Open 2 cans of Grace Corned Mutton and scrape into the pan with the mixture and break or loosen the meat by using a wooden spoon or plastic spatula and mix well. Season with salt and pepper This should take about 3-4 mins to fully combine.

Raise the fire to medium high and then add in your water, ensuring that you scrape the bottom of the pan to ensure all the flavour is incorporated. Mix well and cover for 15-20 mins.

While the meat is cooking, on a medium fire, add oil to a pot, along with your washed rice and bayleaf. Saute for 2 mins - this will make the rice get slightly toasty and the oil will give it a nice gloss.

Mix the coconut powder with water and then add to rice. Add salt and cover for 15-20 mins or until fully cooked.

Lower the heat on the mutton mixture and as a final step, add in the shadon beni and mix well for 1 minute then turn off the heat.

Serve and enjoy!!