Toast cumin, coriander seeds, and cinnamon in a frying pan until fragrant.
Grind the toasted spices into a fine powder.
Brown the mutton cubes in oil in a large saucepan then set aside.
Fry the curry onions for 10 minutes until soft and golden.
Stir in the garlic, ginger, chilli, and all remaining curry spices for one minute.
Add mutton and beef stock, then simmer covered for one hour.
Add desiccated coconut and coconut milk, simmering uncovered for 30 minutes until tender.
Season the curry with salt and black pepper.
Fry the rice onion, garlic, and spices in oil for two minutes.
Add rice and 600ml water, then bring to a boil.
Simmer the rice covered for 15-20 minutes until the water is absorbed.
Season rice with salt, pepper, lemon juice, and fresh coriander.
Serve the curry and rice with yoghurt and mango chutney.