Step-by-Step Instructions

1. 1.Heat Oil and Add Spices

   Heat 1/2 cup of cooking oil in a pressure cooker. Once hot, add all the whole spices (bay leaf, cumin seeds, crushed coriander, whole dry red chilies, cloves, cinnamon stick, black peppercorns, black cardamom) and sauté for about 30 seconds until fragrant.

2. 2.Sauté Ginger and Garlic

   Add the chopped ginger and garlic to the pressure cooker and sauté for 1-2 minutes until their raw smell disappears.

3. 3.Sauté Onions

   Add the roughly chopped onions to the cooker. Sauté for 3-4 minutes until they become soft and translucent (soggy).

4. 4.Brown the Mutton

   Add the mutton pieces to the sautéed onions. Continue to bhunao (fry) the mutton for about 5 minutes until its color changes and it's lightly browned.

5. 5.Add Tomatoes and Pressure Cook

   Add the halved tomatoes and 1/2 cup of water to the mutton. Close the lid of the pressure cooker and cook for 15-20 minutes after the first whistle, or until the mutton is tender.

6. 6.Bhunai (Dry-Frying) and Seasoning

   Once the mutton is tender, open the pressure cooker lid. Add salt to taste (if not added earlier, approximately 1 teaspoon). Increase the heat and bhunao (dry-fry) the stew for 10-15 minutes, stirring occasionally, until all the excess water evaporates and the oil separates from the masala.

7. 7.Garnish and Serve

   Once the stew is well-bhuna and the oil has separated, transfer it to a serving dish. Garnish with fresh green chilies. Serve hot with naan, roti, or rice.