Marinate 750 grams of mutton (washed, cut into medium pieces) with ½ tsp of turmeric powder, ½ tsp of Kashmiri red chili powder, 1 tsp of ginger garlic paste, ½ tsp of salt and keep it in the fridge for at least half an hour.

Fry the mutton in 4 tbsp of mustard oil in a pressure cooker on a high flame until it changes color and loses all its moisture. Remove the pieces when done and keep them aside.

Remove some of the remaining oil in the pressure cooker and then fry 5 pieces of green cardamom (whole pods), 1 piece of black cardamom (whole pod), 1 piece of cinnamon (2-inch stick), 6 pieces of cloves, ¼ tsp of black pepper, 1 piece bay leaf and 1 tsp of cumin seeds for about 30 seconds on a low flame. Then, add 3 medium-sized roughly chopped onions, 10 pieces of garlic (whole cloves, peeled), 1 piece of ginger (1 inch in size, peeled, chopped roughly) and 8 pieces of green chilies (broken in half). (Pro tip: I have used 8 green chilies because they give the authentic taste to the dish. You can adjust it according to your tolerance).

When the onions turn soft and translucent, add 3 pieces of tomato (medium sized, cut into long thick slices). Cook until the tomatoes become soft. (Pro tip: I use thick slices of tomatoes because small thin slices become soft and mushy quickly).

Remove the ingredients to a bowl. Let it cool and then blend them into a fine paste. Keep it aside.

Heat the oil you removed earlier in the pressure cooker on a medium flame. Mix 2 tsp of coriander seeds powder and 1 tsp of Kashmiri red chili powder with it. Add the onion-masala paste and a little bit of water to it.

Mix, cover and cook for 5 to 6 minutes until the oil separates.

Add the fried mutton pieces along with ½ cup of whisked yogurt and salt as per taste. Mix nicely on a low flame and then add ¼ cup water. Mix, cover the lid of the pressure cooker and cook it on a medium to low flame for about 30 to 35 minutes or up to 4 to 5 whistles.

Now, mix 1 tsp of garam masala powder and a few finely chopped coriander leaves. Cook for 2 to 3 minutes more without cover.

Check the doneness. Transfer it to a serving bowl. (Pro tip: I prefer a thick gravy. If you do not, add water as required and boil for a few more minutes).

Your spicy and tasty homemade Dhaba style mutton curry is ready to enjoy.