Fry 2 pieces of cinnamon sticks (2 inch in size), 4 pieces of green cardamom (whole pods), 3 pieces of cloves, 3 pieces of black cardamom (whole pods), 1 piece of star anise, 2 pieces of bay leaves, 1 piece of mace (javitri) along with 1 tsp finely chopped garlic in 4 tbsp of cooking oil in a pressure cooker over a medium flame. Then add 400 grams of finely sliced onions and fry for about 2 to 3 minutes over a high flame until translucent.

Now, add 1200 grams mutton (large chops). Mix nicely, cover it and cook for 5 minutes over a low flame. Then add 1 tsp red chili powder, mix nicely, cover and let it cook over a medium to low flame for 5 minutes and then on a high flame for 5 minutes until it releases moisture. Stir occasionally.

Now, add 1 tbsp of ginger garlic paste and follow it with powdered spices like 1 tsp of Kashmiri red chili powder, ½ tsp of turmeric powder, 1 tsp of coriander powder, 1 tsp of cumin powder, ½ tsp of Kasuri Methi (crushed), and ¼ tsp of garam masala powder. Mix them all nicely with the mutton and cook on a high flame until the moisture reduces.

Then add 1 tsp of salt. Mix and cook until the gravy becomes smooth. Now add 5 tsp of nicely whisked curd. Mix nicely to ensure every mutton piece is coated nicely with the masala and Dahi. Cook it over a high flame for 4 to 5 minutes.

Add 2 cups of lukewarm water. Now, cover the lid of the pressure cooker and cook up to 1 whistle on a high flame and then for 15 minutes over a low flame.

Mix nicely when done. Check doneness of mutton. Finally, add a few finely chopped coriander stems.

Your tasty and spicy homemade mutton chops curry is ready. Serve it hot with steamed rice or roti.