• 500 g mutton, curry cut, with bones
• 300 g fresh bamboo shoot
• 1 large onion, finely chopped
• 1½ tsp garlic, grated
• 1 tsp ginger, grated
• 1 tsp mustard seeds
• ½ tsp turmeric powder
• 1 tsp red chilli powder (cayenne)
• 2 fresh green chillies, slit down the middle
• 20 fresh curry leaves
• 1½ tbsp coconut oil
• salt

For the spice paste

• 150 g fresh, grated coconut
• 1 tbsp coriander seeds (dhania)
• ½ tsp cumin seeds (jeera)
• ¼ tsp fenugreek seeds (methi)
• ½ tsp black peppercorns