Rinse mutton keema in water twice at least, then add turmeric powder and rinse it 2 times. Drain water and set aside.
In a pressure cooker - heat oil add cinnamon, cloves and curry leaves. Then add onion and garlic.
Sauté till onions turn transparent then add tomatoes. Sauté till tomatoes turn mushy. Then add mutton keema. Let it cook for few mins.
Meanwhile measure and take rice rinsed water. While washing rice just reserve the water and keep. Cook mutton till the texture slightly changes, it will take 5mins.
Now add red chilli powder and coriander powder, saute for 2mins then add water and rice rinsed water.
Pressure cook for at least 7-8 whistles or until mutton becomes soft. Add water accordingly.
Once pressure releases let it boil for few mins. Meanwhile grind coconut with fennel seeds to a coarse paste.
Add coconut paste, rinse the jar with little water and add it too.
Let the gravy boil for a good 10mins in low flame.
Once oil starts separating switch off and garnish with coriander leaves. Enjoy Mutton Keema!