Take a pressure cooker and heat in low to medium flame, add 2 tbsp oil to it, add the ingredients listed under to pressure cook one after the other and sauté them each for a few minutes before adding the next one. Finally add water and cover and pressure cook unto 5 -6 whistles or until your mutton is cooked and tender.
Once the pressure is released, remove the mutton and the juice in it and keep it aside.
Take the same pressure pan, add oil to it and once hot add finely chopped onions and salt and cook until it is browned.
Next add the cooked mutton pieces along with its juice and mix it in.
Next add the spice powders one after the other. (Red chilli powder, coriander powder, green chillies, mutton masala and mix it in the mutton.
Next add beaten yoghurt/Curd and mix it in, next add one finely chopped tomato and mix it in.
Cover it partially and cook in medium flame until all the spices are cooked thoroughly.
When the gravy is done, you’ll see the the mutton pieces are cooked though and the oil is seen on the sides. You can cook it on heat further to make it dry or semi gravy consistency.
Once done, transfer to a serving bowl and garnish with fresh coriander leaves
