INGREDIENTS
•    400g mutton ribs
•    3 onions, thinly sliced
•    2 tsp ginger paste
•    1 tsp garlic paste
•    1 black cardamom, crushed
•    2 green cardamom pods
•    2 cinnamon sticks
•    2 fresh red chillies
•    ¼ tsp cloves
•    A pinch of mace powder
•    1 tsp Kashmiri red chilli powder
•    ½ tsp turmeric powder
•    ¼ tsp cumin powder
•    4 whole black peppercorns
•    2 tbsp mustard oil
•    1 cup plain yoghurt, well beaten
•    Salt, to taste

METHOD
Prep the meat
Start by washing the mutton ribs thoroughly and patting them dry with a kitchen towel.
Marinate
In a mixing bowl, combine the beaten yoghurt, mace powder, salt, and half of the ginger and garlic paste. Stir until well mixed. Add the mutton pieces and coat them evenly with the marinade. Cover the bowl and leave it in the fridge overnight, or for at least 2 hours if you’re short on time.
Cook the onions
Place a pressure cooker on medium heat and add the mustard oil. Once it’s hot, add the sliced onions and fry until they’re a deep golden brown.
Add the spices
Stir in the remaining ginger and garlic paste, along with a tablespoon of water. Add the peppercorns, cloves, whole red chillies, Kashmiri chilli powder, turmeric, cumin, salt, and the crushed black cardamom. Let the spices cook for a minute or two until fragrant.
Cook the meat
Now add the marinated mutton ribs to the pressure cooker. Sauté everything together for about 15 minutes, stirring regularly so nothing sticks. Add half a cup of water, give it a final stir, and then close the lid.
Pressure cook
Cook on medium heat for around 5 whistles. (This should take approximately 15–20 minutes depending on your cooker.)
Check and adjust
Once the pressure has released naturally, open the lid and check if the meat is tender. If it still feels a bit tough or the curry is drying out, add another ¼ cup of water and cook for a few more whistles.
Final touch
Open the lid, sprinkle in the green cardamom, and let the curry rest for about 15 minutes before serving. This helps the flavours to settle and the oil to rise beautifully to the top.

Serve hot with rumali roti or tandoori naan – perfect for soaking up that rich, spiced gravy.