Step-by-Step Instructions

1. 1.Marinate the Mutton

   In a bowl with 1.5 kg mutton, add 1 tsp turmeric powder, salt to taste, and 2 tbsp mustard oil. Mix well with hands to coat all pieces evenly. Cover the bowl and let it marinate for at least 1-2 hours (or longer if time permits).

2. 2.Prepare Spice Pastes

   Prepare a paste of ginger and garlic. Also, prepare another paste with dried red chilies and cumin seeds.

3. 3.Fry Potatoes

   Heat about 1/2 cup of mustard oil in a pressure cooker. Once hot, add the halved potatoes. Sprinkle 1 tsp of salt over them and fry until they turn golden brown. Remove the fried potatoes and set aside.

4. 4.Sauté Whole Spices and Onions

   In the same oil, add the whole garam masala and let it splutter for a few seconds. Then, add the sliced onions and sauté until they turn golden brown and caramelized.

5. 5.Cook Masala Base

   Add the ginger-garlic paste to the onions and sauté for 2-3 minutes until the raw smell disappears. Then, add the red chili-cumin paste and cook for another 5 minutes, stirring occasionally. Add 1-2 tbsp Kashmiri red chili powder for color, 2 tbsp coriander powder, 0.5 tsp turmeric powder, and salt to taste. Mix well and cook the masala until oil separates from the sides (about 10-15 minutes on medium-low heat).

6. 6.Cook Mutton with Masala

   Add the marinated mutton to the cooked masala. Mix thoroughly and cook on medium-low heat for 20-25 minutes, stirring occasionally, until the mutton releases its juices and the color deepens. Add 2 tbsp meat masala, 2 whole garlic bulbs, and 1 tbsp red chili powder. Mix well and continue to cook for another 10 minutes. Add the slit green chilies.

7. 7.Add Potatoes and Water

   Add the fried potatoes to the mutton and mix gently. Pour in hot water as needed for your desired gravy consistency. Mix everything well.

8. 8.Pressure Cook

   Close the pressure cooker lid and cook for 2 whistles on medium-low flame. Let the pressure release naturally.

9. 9.Finish and Garnish

   Once the pressure is released, open the cooker. Add the paste of cinnamon stick and green cardamom. Garnish with chopped coriander leaves. Stir gently. Serve hot with rice or roti.