INGREDIENTS

Whole Spices
2 bay leaves
4 green cardamoms
1–2 black cardamoms (optional)
4–5 cloves
1 cinnamon stick
1 tsp cumin seeds (or shahi jeera)

Ground Spices
1 tsp turmeric powder
2 tsp red chili powder 
(adjust to taste)
2 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala powder
Fresh coriander for garnish

METHOD
Sear the Spices & Onions
Heat oil or ghee in a heavy-bottomed pot or pressure cooker.
Add whole spices and let them crackle.
Add sliced onions and sauté until golden brown.
Add Ginger-Garlic & Tomatoes
Add ginger and garlic paste. Sauté until raw smell goes.
Add chopped/pureed tomatoes. Cook until oil separates.
Spice it Up
Add turmeric, red chili, coriander, and cumin powders. Stir well.
Add whisked yogurt and cook on medium heat until the masala thickens and oil separates.
Bhuna the Mutton
Add mutton pieces. Sauté on high heat for 10–15 minutes, stirring often.
This bhuna (roasting) step builds flavor. The meat should be well-coated in the masala.
Slow Cook or Pressure Cook
Add 1–1.5 cups of hot water.
Pressure Cooker: Close lid, cook on medium heat for 4–5 whistles.
Open Pot: Cover and simmer on low heat for 1.5–2 hours, adding water as needed.
Dry & Intensify (Final Bhuna)
Once the meat is tender, increase heat and dry out the gravy until oil separates and it clings to the meat.
Add garam masala, green chilies, and cook for a few minutes more.
Garnish & Serve
Garnish with chopped coriander.
Serve with paratha, naan, or basmati rice.