Step-by-Step Instructions

1. 1.Roast and Grind Spices

   Dry roast coriander seeds, cumin seeds, fennel seeds, fenugreek seeds, cinnamon, cardamom, cloves, and dried red chilies in a pan on low flame. Roast until they become aromatic and slightly change color, about 3-4 minutes. Let them cool completely, then grind them into a fine powder in a dry mixer jar.

2. 2.Sauté Aromatics

   In a pressure cooker, heat 3 tablespoons of cooking oil. Add 2 large sliced onions and 3-4 slit green chilies. Sauté until the onions turn translucent. Add 1/2 teaspoon of salt to help the onions soften faster. Continue to sauté.

3. 3.Add Ginger, Garlic, Turmeric, and Mutton

   Add 5-6 cloves of roughly chopped garlic and a 2-inch piece of roughly chopped ginger. Sauté for another minute until fragrant. Then, add 1/2 teaspoon of turmeric powder and mix well. Add 250g of cleaned mutton pieces and mix everything thoroughly, ensuring the mutton is well coated with the spices and onion mixture.

4. 4.Pressure Cook Mutton

   Add 1/4 cup of water to the pressure cooker. Close the pressure cooker lid. Pressure cook for 2 whistles on high flame, then reduce the flame to low and cook for another 4-5 whistles until the mutton is tender.

5. 5.Combine with Ground Spices and Simmer

   Once the pressure is naturally released, open the cooker and transfer the mutton and gravy to a separate pot. Add 2-3 tablespoons of the freshly ground spice powder (from Step 1) to the mutton. Mix well. Check for salt and add more if needed. Add 2 tablespoons of freshly chopped coriander leaves. Mix gently. Let the gravy simmer on low heat for 5-7 minutes until it thickens to your desired consistency and the oil separates on top.

6. 6.Serve

   Serve the delicious mutton gravy hot with rice, ghee rice, chapati, or paratha.