4 lbs or 650 grams mutton on the bone, cut into small pieces
5 big onions, quartered
3 tbsp ginger-garlic paste
1/2 cup yoghurt
1 bay leaf
4 green cardamom
2 black cardamom
2 dry, whole red chillies
a few peppercorns
1/4 cup olive oil
sea salt to taste
Heat the oil in a stove-top pressure cooker and put in the whole spices. Sauté for 1 minute.
Add the ginger-garlic paste and sauté for 2 minutes.
Add the mutton, onion, yoghurt and salt. Sauté for 5 minutes.
Close the lid of the pressure cooker, turn the heat on high and cook until one whistle.
Turn down the heat and simmer for 12 minutes. Remove from the hot burner hob.
Once all the steam has escaped and the pressure is released, open the lid and cook on high heat till the meat is browned and the water has evaporated. (around 15-20 minutes). Keep stirring the meat in between to avoid burning.
Do not add water at any stage to the dish. The onions release a lot of water and when the pressure cooker opens, you need to cook the meat on high heat to get rid of it. As the water evaporates, the meat will take on a brownish-red colour and the oil will separate. This is an indication that it is done.