Step 1: Prepare Mutton for Pressure Cooking

Take 0.5 kg of mutton, washed thoroughly.

Step 2: Fry First Set of Aromatics

Heat oil in a pressure cooker. Add 1 small sliced onion and fry on high flame until it softens, but not light brown.

Step 3: Add Ginger Garlic Paste and Chilies

Add 2 tsp ginger garlic paste and 3 slit green chilies. Continue frying.

Step 4: Add Bay Leaf

Add 1 bay leaf and mix.

Step 5: Add Ground Spices

Add 1.5 tsp garam masala and 0.5 tsp turmeric powder. Fry until the spices are fragrant and well combined with the onions.

Step 6: Add Mutton

Add the washed mutton pieces to the cooker. Mix well to coat the mutton with the spices.

Step 7: Add Water and Salt

Add water (enough to cover the mutton) and salt to taste. Mix thoroughly.

Step 8: Pressure Cook Mutton

Close the pressure cooker and cook for 4 whistles.

Step 9: Dry Roast Whole Spices

Heat a dry pan (kadai). Add 7-8 cloves, 10-12 cardamom pods, 2 bay leaves, 6 black peppercorns, 1 broken cinnamon stick, and 1 star anise. Dry roast until fragrant.

Step 10: Transfer Dry Roasted Spices

Transfer the dry roasted spices to a mixer grinder jar.

Step 11: Fry Second Set of Aromatics

In the same pan, add 2-3 tablespoons of oil. Add 2 sliced onions and fry until they are slightly translucent and light brown.

Step 12: Add Tomato and Garlic

Add 2 chopped tomatoes and 1 large head of sliced garlic (with peel for enhanced flavor). Fry until the tomatoes soften.

Step 13: Add Bay Leaf and Coconut

Add 2 bay leaves and 0.5 cup grated fresh coconut. Fry until the mixture is well combined and slightly golden.

Step 14: Add Powdered Spices

Add 3-4 tsp chili powder, 3 tsp coriander powder, and 2 tsp jeera powder. Fry for a few minutes until the oil separates from the mixture.

Step 15: Grind Masala Paste

Add a little water to the fried mixture, let it cool slightly. Then add it to the mixer jar with the dry roasted spices and grind into a fine, smooth paste.

Step 16: Combine Masala with Mutton Stock

In a large pan (kadai), add the ground masala paste. Pour in the water (stock) from the pressure-cooked mutton. Mix well, ensuring no lumps.

Step 17: Adjust Salt

Add salt to taste, considering salt was already added during mutton boiling.

Step 18: Add Boiled Mutton

Add the boiled mutton pieces to the gravy. Mix everything thoroughly.

Step 19: Garnish and Serve

Garnish with chopped coriander leaves. Serve hot with chapati, phulka, or puri.

• Using garlic with its peel while frying for the masala paste enhances the flavor.

• Dry roasting the whole spices before grinding them brings out their full aroma.

• Adjust chili powder and green chilies according to your preferred spice level.

• Add boiled eggs to the curry for extra protein and texture.

• For a richer gravy, you can add a tablespoon of cashew paste or almond paste while grinding the masala.