Step-by-Step Instructions

1. 1.Marinate the Mutton

   In a bowl, add the mutton pieces. Add 1 teaspoon turmeric powder, 1 tablespoon red chili powder, salt to taste, and 1/2 cup yogurt. Mix well to coat all the mutton pieces. Set aside to marinate for at least 30 minutes (or longer for better flavor).

2. 2.Prepare Green Paste

   Blend garlic cloves, green chilies, coriander leaves, and ginger into a smooth green paste. Add a little water if needed to aid blending.

3. 3.Fry Potatoes

   Heat 1/2 cup cooking oil in a pressure cooker. Add the halved potatoes and fry them until they are golden brown on all sides. Remove the fried potatoes and set aside.

4. 4.Sauté Onions and Spices

   In the same oil, add 2-3 bay leaves. Then add the sliced onions and sauté until they turn golden brown. Add the prepared green paste and cook for 2-3 minutes until the raw smell disappears. Next, add 1 tablespoon red chili powder, 1 tablespoon cumin powder, 1 tablespoon coriander powder, 1/2 teaspoon turmeric powder, and salt to taste. Mix well and cook the spices for 2-3 minutes until oil starts to separate.

5. 5.Cook Mutton

   Add the marinated mutton to the pressure cooker. Mix thoroughly with the onion and spice mixture. Cook the mutton on medium heat for 10-15 minutes, stirring occasionally, until it changes color and releases its juices. Add about 1 cup of water, mix, and then add the fried potatoes. Add more water if a thinner gravy is desired. Stir well.

6. 6.Pressure Cook

   Close the lid of the pressure cooker and cook for 4-5 whistles on medium-high heat. Let the pressure release naturally. Once the pressure is released, open the lid and stir the curry. Garnish with fresh coriander leaves if desired.