Dry roast 5whole red chillies, coriander seeds and cumin seeds. Once roasted grind them together to make a fine powder.
Heat most of the mustard oil in a pressure pan, after it smokes reduce the heat and add garlic and ginger. Fry for a few seconds and add the mutton,lotus root,potatoes.

After the mutton browns, add salt and curd and keep frying till all the curd gets absorbed and the oil starts leaving the sides.

While the mutton is browning, in a separate pan, heat the remaining mustard oil, add cardamoms, cinnamon, whole pepper, and mace. Stir for a few seconds and add the onions and fry till they brown.
After the mutton has browned, and all the water has evaporated, add the red chilli, coriander, cumin powder mix to it and fry till it becomes fragrant. Add the browned onions and keep frying for about 2-4 minutes

Add about 2 cups of water, shut the lid of the pressure pan and allow the mutton to cook for about 20 minutes after the first whistle. Turn off the gas and allow the pressure to drop on it's own
Open the pressure pan, carefully

remove the mutton pieces and keep aside. Strain the gravy and remove the khada masala.Run the thick paste through the mixer and strain it further. Straining the gravy this way gets rid of the whole spices and keel allthe flavor intact.

Put the pressure pan back on the stove, add the mutton pieces and the strained gravy to it. Taste for salt and adjust. Allow the mutton to cook on low heat till it becomes very tender. Adjust the consistency of the gravy by adding warm water if needed.
After the mutton is cooked, remove the mutton and the red gravy in a bowl, garnish with chopped coriander and whole red chilies and serve hot.