Step-by-Step Instructions

1. 1.Prepare Mutton for Pressure Cooking

   Take 0.5 kg of mutton, washed thoroughly.

2. 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.

3. 3.Add Ginger Garlic Paste and Chilies

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

4. 4.Add Bay Leaf

   Add 1 bay leaf and mix.

5. 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.

6. 6.Add Mutton

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

7. 7.Add Water and Salt

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

8. 8.Pressure Cook Mutton

   Close the pressure cooker and cook for 4 whistles.

9. 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.

10. 10.Transfer Dry Roasted Spices

    Transfer the dry roasted spices to a mixer grinder jar.

11. 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.

12. 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.

13. 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.

14. 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.

15. 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.

16. 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.

17. 17.Adjust Salt

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

18. 18.Add Boiled Mutton

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

19. 19.Garnish and Serve

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