Step-by-Step Instructions

1. 1.Prepare Garam Masala

   Add black pepper, green cardamom, 2 tbsps coriander seeds, 2 tsps cumin seeds, 1 pc black cardamom, 10-12 pcs cloves, and 1-2 pcs cinnamon sticks to a pan. Roast them until fragrant, then cool and transfer into a blender. Blend it well to a slightly coarse powder.

2. 2.Sauté Onions

   In a pressure cooker, heat 4 tbsps oil and 2 tbsps ghee. Add 2-3 bay leaves and 1/2 kg roughly chopped onions. Mix and cook until the onions turn golden brown.

3. 3.Prepare Ginger-Garlic-Chilli Paste

   Take 10-12 garlic pods, 2 pcs ginger, and 1-2 green chillies. Crush them well using a mortar and pestle.

4. 4.Add Aromatics and Spices

   Add the crushed ginger-garlic-chilli paste over the golden-brown onions. Mix it well and cook for a few minutes. Then add 1 tsp salt, 1/2 tsp haldi powder, 2 tsps Kashmiri Red Chilli powder, 2 tsps coriander powder, and 2-3 tsps of the prepared mutton masala. Mix and cook until the spices are fragrant and the oil separates.

5. 5.Add Tomatoes and Mutton

   Add a splash of water (about 1/4 cup) to the cooked spices. Then add 3-4 chopped tomatoes and toss well. Add 1/2 kg mutton pieces and mix well to coat the mutton with the masala. Add 1/2 cup water and mix again.

6. 6.Pressure Cook Mutton

   Cover the pressure cooker and cook until 2 whistles. Release the pressure, then open the lid and mix the mutton and gravy.

7. 7.Add Lotus Stem and Cook Again

   Add 8-10 pcs of chopped beeh (lotus stem) to the mutton. Mix well. Add 2-3 cups of water and mix again. Cover the pressure cooker and cook again until 5-6 whistles. Release the pressure naturally.

8. 8.Final Touches and Serve

   Open the cooker, check that the beeh and mutton are cooked and tender. Mix and cook for another minute. Garnish with fresh coriander and slit green chillies. Serve hot with rice roti and rice.