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Ingredients:
Mutton (bone-in) – 500 g
Onions – 2 large, finely sliced
Tomatoes – 2 medium, chopped
Ginger-garlic paste – 2 tbsp
Green chilies – 2, slit
Curd – ¼ cup
Turmeric powder – ½ tsp
Red chili powder – 1½ tsp
Coriander powder – 1½ tsp
Garam masala – 1 tsp
Salt – to taste
Whole spices:
Bay leaf – 1
Cloves – 4
Green cardamoms – 2
Cinnamon stick – 1 inch
Mustard oil or ghee – 3 tbsp
Fresh coriander leaves – for garnish
Instructions:
1. Marinate the Mutton (Optional but recommended):
Mix mutton with curd, turmeric, chili powder, and salt. Let it sit for 30 minutes.
2. Sauté the Base:
Heat mustard oil in a pressure cooker.
Add whole spices and let them sizzle.
Add sliced onions and sauté until golden brown.
3. Cook the Masala:
Add ginger-garlic paste and green chilies. Fry till raw smell disappears.
Add chopped tomatoes and cook until they turn soft and oil separates.
Add red chili powder, coriander powder, and a little water to avoid burning the spices.
4. Add Mutton:
Add marinated mutton and mix well with the masala.
Cook on medium heat for 7-8 minutes until it starts releasing oil.
5. Pressure Cook:
Add 1 to 1.5 cups of water (adjust for desired gravy thickness).
Close the lid and cook on high for 2 whistles, then on low for 10-12 minutes.
Let the pressure release naturally.
6. Finish:
Open the cooker, check if the mutton is tender.
Sprinkle garam masala and simmer uncovered for 5 minutes if needed to thicken.
Garnish with fresh coriander.
Serve hot with: Lachcha paratha, naan, or steamed rice.