Trim and discard the excess fat from the
mutton, leaving a thin layer for it to gives a delicious crisp layer
when grilled. Cut the meat into cubes. Heat a dry frying pan over
moderate heat and toast the coconut until golden brown. Stir constantly.
Set aside to cool. Use a food processor to blen the garlic, onion and
ginger into a smooth puree. Add spices,
toasted coconut, poppy seeds and yoghurt and blend again for 1 minute or
until coconut is finely ground. Pour over the
pieces of meat in a bowl and rub well into the meat so that every piece
is well covered with the spice marinade. Cover and
leave in the refrigerator overnight or at room temperature for 2 hours. Thread the
pieces on a bamboo skewers and cook under a preheated griller or over
glowing coals until brown. Serve with
chapatis, parathas or white rice.