Dry roast peanuts till crisp. Cool, peel and keep aside. Clean, wash and roughly chop coriander leaves.
Remove stems, wash and roughly chop green chillies. Combine coriander leaves, green chillies and coconut and grind to a paste using a little water.
Heat ghee in a thick-bottomed vessel, add cumin seeds, cinnamon and cloves and sauté for a minute. Add the ground paste and sauté on medium heat for a minute.
Add the roasted peanuts and salt along with two to three cups of water and simmer on low heat till peanuts are tender and gravy is thick.
Add sugar and lemon juice, stir and continue to cook for a minute. Serve hot.