Step-by-Step Instructions

1. 1.Prepare the Masala Paste

   In a blender jar, combine 1 small onion (sliced), 7-8 shallots, a few mint leaves, 5-6 cashews, 2 inches of ginger, 4-5 garlic pods, 1 tsp poppy seeds, 1 tsp cumin powder, 2 tbsp red chili powder, 1/4 tsp turmeric powder, 2 tbsp coriander powder, 1 tsp mutton masala (optional), 2 small chopped tomatoes, and a few curry leaves. Grind all ingredients into a smooth paste without adding any water.

2. 2.Temper Spices

   Heat 5 tbsp of peanut oil in a pressure cooker. Once hot, add 2 inches of cinnamon stick, 1 tsp fennel seeds, and 1 star anise. Sauté for a few seconds until fragrant.

3. 3.Cook the Masala

   Pour the ground masala paste into the pressure cooker. Add 100 ml of water (you can use this to rinse out the blender jar). Stir well and cook the masala for a few minutes until the raw smell disappears and the oil starts to separate.

4. 4.Add Mutton and Pressure Cook

   Add 350g of mutton pieces to the cooker along with 2 tsp of salt. Mix everything thoroughly to coat the mutton with the masala. Close the pressure cooker lid and cook on medium flame for 5-6 whistles, or until the mutton is tender.

5. 5.Garnish and Serve

   Once the pressure is naturally released, open the cooker. Garnish the mutton curry with freshly chopped coriander leaves. Serve hot with rice, roti, or your preferred accompaniment.