First, wash the mutton pieces well. Next, thinly slice the onion.

Now, in a flat pan, dry roast the dried red chili, cumin seeds, coriander seeds, and shredded coconut over medium heat for about two minutes, until the coconut gives off a roasted, nutty smell.

Turn off the heat and let the spices cool. Once they're cool, grind them into a paste, adding a spoonful of water to help.

In a deep pan or Handi, heat the ghee and turmeric powder and red chili powder over medium heat. Add the sliced onions and fry until they release a nice color and aroma.

Once the onions are nicely fried, add the spice paste and cook until everything is well combined and the oil starts to separate from the edges.

If you're using curd, add it now and cook for another 3-4 minutes, until it's fully incorporated and the oil begins to separate.

Add salt and jaggery, and mix well.

Finally, add the mutton pieces. Stir to combine, then cover the pan with a lid and cook on low heat for about 15 minutes. Stir occasionally to prevent sticking. The mutton will release its own juices as it cooks.

Pour 500 ml of water into the pan with the mutton, and cover it. Cook until the mutton is tender.

Next, dissolve the saffron in half a cup of hot water. Add this saffron water to the Anglo-Indian Mutton Curry and stir well.

Taste the curry and adjust the spices as needed to your preference. The curry should have a medium-thick consistency when it's ready.

Serve the delicious Anglo-Indian Mutton Curry with your favorite bread or rice.