Step 1: Prepare Ingredients

Begin by peeling and finely slicing the onions. Chop the green chilies. Peel the garlic cloves and ginger, then grind them into a smooth paste. Ensure the mutton is thoroughly cleaned and washed.

Step 2: Temper the Oil

Heat 200 ml of mustard oil in a pressure cooker over medium-high heat. Once the oil is hot, add the dry red chilies, cumin seeds (jeera and shah jeera), and black cardamom pods. Let them splutter for a few seconds until fragrant.

Step 3: Sauté Onions and Green Chilies

Add the chopped green chilies and sliced onions to the pressure cooker. Sauté them until they become soft and translucent, but do not brown them.

Step 4: Pressure Cook Onions

Add 2 teaspoons of salt to the onions and mix well. Cover the pressure cooker and cook for 5-6 whistles on high flame to ensure the onions are completely softened and almost dissolved.

Step 5: Add Mutton and Turmeric

Once the pressure has naturally released from the cooker, open the lid. Add the 2.5 kg of mutton pieces and 2 teaspoons of turmeric powder. Mix everything thoroughly, ensuring the mutton is well coated.

Step 6: Brown the Mutton

Sauté the mutton in the open pressure cooker for approximately 30 minutes. Continue cooking until the mutton releases its water and the liquid dries up, allowing the meat to brown slightly.

Step 7: Add Garlic and Ginger Paste

Add the whole garlic cloves and the prepared ginger-garlic paste to the mutton. Mix well, ensuring the paste is evenly distributed and coats all the meat pieces.

Step 8: Incorporate Dry Spices

Add 50g of mutton masala powder, 2 teaspoons of Kashmiri red chili powder, and 1/2 teaspoon of garam masala powder to the mutton. Stir well to combine all the spices with the meat.

Step 9: Sauté Spices and Mutton

Continue to sauté the mutton with the added spices for another 5 minutes. Cook until the spices are fragrant and the oil begins to separate from the mixture, indicating that the flavors have melded.

Step 10: Add Hot Water and Pressure Cook

Pour 1 to 1.5 liters of hot water into the mutton, ensuring the meat is just covered. Cover the pressure cooker and cook for another 5-6 whistles on high flame. After the whistles, turn off the heat and allow the pressure to release naturally without forcing it.

Step 11: Serve the Mutton

Once the pressure has completely released and the cooker is cool enough to open, your tender and flavorful mutton curry is ready. Serve hot with rice or roti.

• For the best flavor, use Khassi goat mutton, which is known for its tender meat and rich taste.

• Ensure the pressure from the cooker is completely released naturally before opening the lid to ensure the mutton is perfectly tender and retains its juices.

• Do not over-brown the onions; just cook them until they are soft and translucent to create a smooth gravy base.

• The video features the consumption of Scotch (Indri) during preparation. Alcohol consumption is injurious to health. Please drink responsibly and only if you are of legal drinking age in your country or region.

• For a richer gravy, you can add a tablespoon of yogurt or cashew paste during the sautéing of spices.

• Adjust the quantity of green chilies and Kashmiri red chili powder according to your preferred spice level.