Instructions

• Heat 2 tbsp ghee in a pressure cooker over medium heat. When hot, add 1 bay leaf, 2 cloves, 1 cinnamon stick, 3 peppercorns and 3 cardamom pods; sauté about 30 seconds until fragrant.
• Add 2 medium red onions, finely sliced, and sauté, stirring occasionally, until they are golden brown (about 8–10 minutes).
• Add 1 tbsp garlic (finely chopped) and 1 tbsp ginger (finely chopped); cook 1–2 minutes until the raw smell subsides.
• Add 250 g mutton (washed and cleaned). Increase heat to medium-high and brown the meat, stirring, for 4–5 minutes so it is coated with the onion–ginger–garlic mixture.
• Reduce heat to medium-low and add 1/2 cup curds, 1 tbsp Kashmiri red chili powder, 1/2 tsp turmeric powder, 1 tsp coriander powder, 1/2 tsp cumin powder and salt to taste. Stir well to combine and cook 2–3 minutes so the spices and curds coat the meat.
• Add 1/2 cup water, stir, cover the pressure cooker and cook on low heat for 6–7 whistles (until the mutton is tender and falls off the bone).
• Allow the cooker to release pressure naturally. Open the cooker, add 1/2 tsp garam masala powder and 1 tsp lemon juice; stir gently to combine.
• Garnish with chopped coriander leaves and serve hot with phulkas or rotis.