Heat four tablespoons oil in a pan, add onions, coriander seeds, caraway seeds, cloves, black peppercorns, green cardamoms, black cardamoms, cinnamon, bay leaves, red chillies, poppy seeds, dry coconut and stone flower and sauté on low heat till fragrant. Cool and grind to a paste with a little water.Heat the remaining oil in a pressure cooker. Add ginger paste and garlic paste and sauté on medium for two minutes. Add the ground paste and sauté for a minute. Add mutton and mix well. Add three cups of water and salt and let the mixture come to a boil. Close the lid of the cooker and cook under pressure till six to seven whistles are given out. Serve hot with steamed rice or pav or chapatti.