Step-by-Step Instructions

1. 1.Prepare the Masala Paste

   In a blender, add 1 tablespoon Jeera, 1 tablespoon Coriander seeds, 0.5 tablespoon Poppy seeds, 4-5 Elachi, 4-5 Cloves, 2 small pieces of Cinnamon stick, 2 tablespoons grated dry coconut, 1 inch chopped ginger, and 1 whole peeled garlic bulb. Grind all ingredients into a smooth paste. Then, add 1 medium chopped onion to the paste and grind again until very fine.

2. 2.Sauté Onions and Spices

   Heat 3 tablespoons of oil in a pressure cooker. Add 2 finely chopped medium onions and sauté until translucent. Then, add 4 slit green chillies, 1 teaspoon salt, and 0.5 teaspoon turmeric powder. Mix well and continue to sauté for 2-3 minutes until the onions are lightly browned.

3. 3.Cook Mutton

   Add 500 grams of mutton pieces to the pressure cooker. Mix thoroughly with the sautéed onions and spices. Cook the mutton on medium heat until all the water released from the mutton evaporates and the mutton starts to brown, approximately 10-12 minutes.

4. 4.Add Masala and Chilli Powder

   Once the mutton water has evaporated, add the prepared masala paste from Step 1 to the cooker. Mix well and cook for 3-5 minutes until the raw smell of the masala disappears. Then, add 3 teaspoons of red chilli powder and mix again, cooking for another 2-3 minutes.

5. 5.Pressure Cook the Mutton

   Pour 1.5 cups of water into the cooker. Stir well and check for seasoning, adjusting salt if necessary. Close the pressure cooker lid and cook for 5 whistles on medium-high heat. Allow the pressure to release naturally before opening the lid.

6. 6.Serve Mutton Curry

   Once the pressure is released, open the cooker. Your mouth-watering mutton curry is ready to be served hot with rice, roti, or naan.