On medium-high heat, melt the butter in large skillet.

Add onions, garlic, chilies, mustard seeds, curry powder, coriander, chili powder, cumin, turmeric, and ginger.

Stir constantly.

Lower the heat to medium.

Add cubed mutton, potatoes, carrot, cauliflower and eggplant.

Sauté until mutton is browned.

Add coconut milk, vinegar and water.

Simmer on very low heat until meat and vegetables are tender.

Taste and add more seasoning, if needed, to your liking.

Serve over hot cooked rice with plain yogurt.