1. Prepare the Masala Base
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Heat oil in a heavy-bottomed pan or pressure cooker.
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Add all whole spices and let them splutter for a few seconds.
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Add sliced onions and sauté on medium flame until golden brown.
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Mix in ginger-garlic paste and fry until the raw aroma disappears.
2. Cook the Mutton
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Add mutton pieces and sauté for 8–10 minutes until lightly browned.
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Sprinkle turmeric, red chili, coriander, and cumin powder. Roast the masala well.
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Add tomatoes and cook until oil separates from the mixture.
3. Add Yogurt & Simmer
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Stir in whisked curd carefully, mixing continuously to prevent curd from curdling.
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Add salt and 1½ cups of water (adjust for desired gravy consistency).
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Pressure cooker: Cook for 4–5 whistles or until mutton is tender.
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Pan: Cover and simmer on low heat for 45–60 minutes, stirring occasionally.
4. Finish & Garnish
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Once cooked, sprinkle garam masala and mix gently.
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Garnish with fresh coriander and slit green chilies.
