Step 1: Prepare the Oil and Whole Spices

Take 1/2 cup of olive oil in a pressure cooker. Heat the oil until hot. Add the whole garam masala (cumin seeds, green cardamom, cinnamon stick, cloves, star anise) to the hot oil and fry until they start to crackle.

Step 2: Add Green Chilies and Mutton

Add 3 green chilies to the oil and fry for a few seconds. Then, add 750g of mutton pieces and 1 tablespoon of ginger-garlic paste. Fry the mutton for 5 minutes, stirring continuously until it changes color and is lightly browned.

Step 3: Incorporate Dry Spices

In a separate bowl, dissolve 1 teaspoon red chili powder, 1/3 teaspoon turmeric powder, 1/2 teaspoon roasted cumin powder, 3/4 teaspoon garam masala powder, 1 tablespoon coriander powder, and salt to taste in 1/2 cup of water. Add this spice mixture to the mutton in the pressure cooker. Continue to fry the mutton with the spices until the oil separates from the masala, adding a little water if needed to prevent burning.

Step 4: Add Yogurt

Lower the flame to its minimum setting. Add 1.5 cups of whisked yogurt to the mutton. Mix quickly and thoroughly to ensure the yogurt does not curdle. Once mixed, increase the flame to high and cook for 5 minutes, stirring constantly.

Step 5: Add Fried Onions and Pressure Cook

Once the oil separates again, add the crushed fried onions (from 4 large onions) to the mutton and mix well. Fry for 1 minute. Then, add 1 glass (approximately 250 ml) of water and close the pressure cooker lid. Pressure cook until the mutton is tender (typically 3-4 whistles or as per your cooker's instructions).

Step 6: Final Garnish and Simmer

Once the meat is cooked and the pressure is released, open the cooker. Add the chopped coriander leaves and mint leaves to the mutton masala and mix gently. Cover the pressure cooker again and cook on a low flame for 5 minutes to allow the flavors to meld. Serve hot.

• Use the same oil for frying onions and cooking the mutton for enhanced flavor.

• Ensure the flame is low when adding yogurt to prevent it from curdling.

• Fry the mutton and spices thoroughly until the oil separates to develop deep flavors.

• This recipe can also be made with beef.

• Adjust the amount of green chilies and red chili powder to suit your spice preference.