Fry 3 pieces of medium-sized, finely sliced onions in 3 tbsp of cooking oil in a pressure cooker until soft and slightly brown on a medium flame.

Add 1 tbsp of ginger garlic paste, 1.5 tsp of Kashmiri red chili powder, ½ tsp of turmeric powder. Mix and cook for a minute.

Add 500 grams of boneless mutton and 1 tsp of salt. Cook on a high flame until mutton changes color and releases oil.

Add a cup of water. Cover the lid and cook on a medium to low flame for 40 minutes.

Dry roast 3 pieces of whole green cardamom, 4 pieces of cloves, 1 piece whole black cardamom, ½ tsp black peppercorns, 1 tbsp of coriander seeds, 1 tsp of cumin seeds, 1 tsp of fennel seeds, 4 pieces of dry red chilies, and 1 piece cinnamon stick (2 inches in size) for 1.5 minutes on a low flame. Grind them into a coarse powder when cool.

Check mutton and cook until dry.

Add the ground masala to the cooked mutton and mix nicely.

Mix ¼ cup of whisked yogurt and a few finely chopped coriander leaves. Cover and cook on a low flame for 5 minutes. When done, transfer to a serving tray.

Your tasty and spicy homemade bhuna mutton is ready.