Step-by-Step Instructions

1. 1.Prepare Mutton for Pressure Cooking

   Wash 1 & 1/4 kg mutton thoroughly and set aside.

2. 2.Sauté Spices in Pressure Cooker

   Heat 4 tbsp coconut oil in a pressure cooker on high heat. Add 2 pieces cinnamon, 6-8 cardamom pods, 1 black cardamom, 2 bay leaves, and 8-10 black peppercorns. Roast lightly until fragrant.

3. 3.Sauté Shallots and Ginger-Garlic Paste

   Add 200g (approx. 25) chopped shallots to the cooker. Sauté on high heat for 5 minutes until translucent. Add 3 tbsp crushed ginger-garlic paste. Sauté for another 2 minutes on high heat until the raw smell disappears.

4. 4.Add Dry Spices

   Lower the flame. Add 4 tbsp Kashmiri chilli powder, 2 tbsp coriander powder, 1/2 tbsp turmeric powder, 3/4 tbsp garam masala, and 1 tsp pepper powder. Add 3 tbsp hot water to the spices and sauté well until a thick paste forms.

5. 5.Add Mutton and Salt

   Gradually add the washed mutton pieces to the spice mixture, stirring continuously to coat the mutton evenly. Add salt to taste. Continue sautéing until the mutton turns light white.

6. 6.Pressure Cook Mutton

   Add 1 & 1/2 cup hot water, ensuring the mutton is submerged. Cover the pressure cooker and cook for 6 whistles.

7. 7.Fry Onions for Masala Paste

   While mutton is cooking, heat 4 tbsp coconut oil in a separate pan. Add 2 large sliced onions and deep fry until golden brown and crispy. Remove and set aside.

8. 8.Prepare Masala Paste

   In a mixer grinder, add 4 cut tomatoes, 12 cashew nuts, 1 tbsp coriander leaves, and 4 green chillies. Add the previously fried onions. Blend all ingredients into a fine, smooth paste.

9. 9.Combine Mutton and Masala Paste

   Once the pressure from the cooker is released, open the lid. Transfer the cooked mutton with its gravy into the pan where the onions were fried. Add the prepared masala paste to the mutton. Rinse the mixer jar with a little water and add that water to the pan. Mix everything well.

10. 10.Simmer the Mutton Masala

    Cover the pan and cook on medium heat for 20 minutes, stirring occasionally, until the oil separates and the gravy thickens.

11. 11.Garnish and Serve

    Garnish with fresh coriander leaves. Mix gently. Turn off the flame, cover the pan, and let it rest for 15 minutes before serving.