Raan Kolhapuri, Avocado Raita, Served Atop A Betel Leaf

Ingredients
2 kg lamb leg   
200 g ginger garlic paste
50 g chilli powder   
100 ml pineapple juice   
50 g salt   
50 g coriander powder   
50 g cumin powder   
20 g carrot   
20 g onion   
10 g celery
30 ml mustard oil   
50 g red chilli, whole   
50 g onion   
50 g garlic   
100 ml coconut milk   
50 g clove powder   
50 g elaichi powder   
50 g cinnamon powder   
50 g garam masala   
30 g boondi   
30 g pomegranate   
50 g betel leaves    
10 portions avocado raita (superfat)
30 g fresh coriander   
50 g dry coconut   
50 g peanuts   

Method
For the spice blend
Roast the spices, seeds and coconut in a dry frying pan over low heat for 4–5 minutes.
Remove from heat and grind to a paste with the garlic and ginger, adding a little water as needed.
For the dish
In a large, heavy-based pan with a heavy lid, heat oil.
Add bay leaves, whole red chillies, cloves and cinnamon sticks and let them crackle for about 30 seconds.
Add onions and saut&eacute till golden brown.
Stir in the mutton and cook for 10–12 minutes, until browned, then mix in the chilli powder, turmeric, roasted spice blend and salt.
Cook for 5–8 minutes, stirring frequently to prevent the paste sticking to the bottom of the pan.
Add the tomatoes and cook over high heat for 10 minutes.
Pour in the water and bring to a simmer, then reduce the heat and cover the pan.
Simmer for 45 minutes to 1 hour, until the mutton is tender.
Add the garam masala and check the seasoning.
Stir in the chopped coriander.
Garnish and serve as shown, alongside rice or bread and raita to accompany.