Step 1: Prepare Mutton for Pressure Cooking

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

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

• Ensure mutton is cooked until tender in the pressure cooker.

• Sautéing the spices and onions thoroughly is key for flavor.

• Adjust green chillies and pepper powder according to your spice preference.

• For a richer taste, add a tablespoon of ghee at the end.

• Can be served with rice, biryani, fried rice, or various breads.