Step 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.

Step 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.

Step 3: Sauté Onions

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

Step 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.

Step 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.

Step 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.

Step 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.

• This stew is easy to prepare when you're looking for a quick meal.

• For best results, keep the stew bhuna-bhuna (dry-fried) rather than soupy.

• The tomatoes are added halved and their skins can be easily removed after cooking if desired.

• This stew can also be prepared with chicken instead of mutton.