Roughly crush 15 black peppercorns, 3 black cardamom and 4 green cardamom pods in a mortar and pestle and keep it aside.

Now, heat ¼ cup of cooking oil in a pressure cooker over a low flame and 2 pieces of bay leaves (torn in half), 2 pieces of Kashmiri red chilies (dry, whole with stalk), 2 pieces of cinnamon sticks (inch size), 5 pieces of cloves and a few strands of mace in it when hot. Add the crushed spices and stir them to cook for about half a minute.

Then, add 2 roughly sliced, medium sized onions to it along with a pinch of salt. Stir fry for about 8 to 10 minutes for the onions to caramelize slightly. At this stage, add 1 teaspoon each of garlic paste and ginger paste mix and cook until the raw smell of ginger and garlic is gone.

Add ½ kg of mutton to it and mix nicely. Cook for a minute or so.

Add puree of 3 medium-sized tomatoes. Mix nicely.

Now, add 2 tsp of garam masala powder, 1 tsp of coriander powder, ¼ tsp of turmeric powder, 2 tsp of red chili powder, and salt to taste. Mix everything very nicely and cook it for about 2 minutes over a low flame.

Then add just ½ a cup of water to it. Shut the lid of the pressure cooker and let the mutton cook for about 2 minutes on a high flame, and then continue cooking over a low flame for about 10 minutes.

After 10 minutes, switch off the gas stove and let the pressure release naturally. Check and open the pressure cooker. Check the doneness of the mutton. Transfer it to a serving bowl.

Your tasty homemade quick pressure cooker mutton curry is ready to serve. Garnish it with a few finely chopped coriander leaves and serve with hot tandoori roti or steamed rice.