Step-by-Step Instructions

1. 1.Prepare Onions

   Thinly slice 4-5 medium onions.

2. 2.Heat Oil and Add Initial Spices

   Light the gas stove and place a pressure cooker. Add 1/2 cup of mustard oil and let it heat. Once hot, add a small portion of the sliced onions, 1 tsp cumin seeds, 2 bay leaves, 4-5 green cardamom pods, 2 black cardamom pods, 5-6 cloves, and a 1-inch cinnamon stick.

3. 3.Fry Onions

   Add the remaining sliced onions to the pressure cooker and sauté until they turn golden brown, stirring continuously.

4. 4.Add Mutton

   Add 1 kg of mutton pieces to the pressure cooker and mix well with the fried onions and whole spices.

5. 5.Prepare Tomato Paste

   While the mutton is sautéing, chop 3-4 medium tomatoes and blend them into a smooth paste.

6. 6.Add Powdered Spices

   Add salt to taste, 1 tsp turmeric powder, 1 tsp dry mango powder, 1 tbsp red chili powder, 2 tbsp coriander powder, and 1 tbsp garam masala to the mutton in the pressure cooker.

7. 7.Sauté Mutton with Spices

   Mix all the powdered spices thoroughly with the mutton and continue to sauté for about 10-15 minutes until the oil separates from the mixture, indicating the spices are well cooked.

8. 8.Add Ginger Garlic Paste

   Squeeze in about 2 tbsp of ginger garlic paste and mix well. Continue to sauté for 2-3 minutes.

9. 9.Add Black Pepper

   Sprinkle 1 tsp of black pepper powder and mix it into the curry.

10. 10.First Pressure Cook

    Add 1 cup of water, stir, and close the pressure cooker lid. Cook for 1 whistle on medium heat. Once done, turn off the heat and let the pressure release naturally.

11. 11.Add Tomato Paste and Thick Fat

    After the first whistle and pressure release, open the cooker. Add the blended tomato paste, salt to taste, and 1/4 cup of thick fat (charbi). Stir well to combine.

12. 12.Add More Water and Spices

    Add 1/2 cup of water and a few more whole spices (green cardamom, cloves, cinnamon stick) for enhanced flavor. Stir the mixture.

13. 13.Second Pressure Cook

    Close the pressure cooker lid again and cook for 3-4 whistles on medium heat until the mutton is tender. Turn off the heat and let the pressure release naturally.

14. 14.Add Thin Fat

    Once the mutton is cooked and the pressure is released, open the cooker. Add 1/4 cup of thin fat (charbi) and stir until it melts and blends into the curry.

15. 15.Garnish and Serve

    Garnish the Mutton Curry with freshly chopped coriander leaves. Serve hot with rice, naan, or roti.