First, wash and clean the mutton thoroughly. Puree the onions. Puree the tomatoes. Prepare the ginger-garlic paste. Place all the dry spice powders on a plate.

Add the mutton to a pressure cooker. Add all the powdered spices and 2 tablespoons mustard oil, and mix well. Coarsely crush the whole spices. Add half of the crushed whole spices, half of the onion puree, and half of the ginger-garlic paste. Mix well, cover, and cook for 4-5 whistles. If using high heat, you can cook for 6-7 whistles.

After the whistles, turn off the heat and let it cool. Remove the mutton and separate the broth. In the pressure cooker, heat 1 tablespoon mustard oil. Add a bay leaf, the remaining onion puree, and the remaining ginger-garlic paste. Sauté well. Add the cooked mutton and sauté on low heat for 3-5 minutes, stirring occasionally.

Once the mutton is slightly browned, add the reserved broth and, if needed, 1 cup water. Cover and cook for 1 more whistle or until it comes to a boil 2-3 times. The mutton curry is ready. Serve with your favorite roti or naan. Garnish with chopped cilantro.