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In a large bowl, combine 750 gms mutton, 3 sliced onions, 2-3 green chillies, 1½ tsps Kashmiri red chilli powder, ½ tsp turmeric powder, 1 tbsp coriander powder, 2 tsps cumin powder, salt to taste, 2 whole garlic pods, and 1 tbsp ginger-garlic paste. Mix everything thoroughly with your hands, ensuring the mutton is well coated with the spices and onions.
Heat 3-4 tbsps of mustard oil in a pressure cooker. Once the oil is hot, add 3-4 green cardamoms, 8-10 black peppercorns, a 1-inch cinnamon stick, 4-5 cloves, and 1 black cardamom. Sauté for a few seconds until fragrant.
Add the marinated mutton mixture from Step 1 into the pressure cooker. Sauté on high heat for 3-4 minutes, stirring continuously, until the onions start to brown and the mutton changes color.
Add 2 chopped tomatoes to the mutton mixture and mix well. Then, pour in 1½ cups of water, stirring to combine all ingredients.
Close the pressure cooker with its lid and cook on medium heat for 4-5 whistles. Allow the pressure to release naturally before opening the cooker.
Once the pressure is released and the cooker is opened, add 3-4 tbsps of chopped coriander to the curry and mix well. Serve the hot Bihari Mutton Curry in a bowl, garnished with a fresh sprig of coriander, preferably with steamed rice.
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