Clean, wash and pat dry the boneless mutton. Arrange all spices mentioned above. Peel wash and slice the onions and peel the ginger and garlic too and finely chop the green Coriander leaves. Beat the yoghurt to make it smooth. Make pieces of mutton as you desire small, medium or big totally upto you. Once done with the preparation then move on to cook.

Heat up 1/4 cup oil to that add the onions and saute when get softened add the garlic and saute till the rawness goes away. Then add all the spices and saute for 3-4 minutes on medium flame. Then add the salt and ginger and saute again till the onions are golden brown and the spices get aromatic. Then transfer it to a mixer grinder and allow it to cool down a bit then grind it to a fine and smooth paste.

Now in a pressure cooker add the remaining oil when get heated add the bay leaves then the Mutton pieces and cook on high flame till all the water of mutton dried out. Then lower the flame and add the beaten yoghurt and cook again. After 3-4 minutes add all the grinded masala paste to it and mix very well then add salt to taste keeping in mind that we have added salt in the spices also while frying. Keep on stirring on a high flame until the oil start to come out.

Then lower the flame and keep on stirring occasionally until the oil oozes out completely. Then add water as much you want to keep the gravy and pressure cook it until the mutton get softened and tender. Then off the flame and when the pressure releases then open the lid and add the chopped coriander leaves to it and mix very well.

Ready to be served. Serve it with naan, paratha, roti, chapati, rice or whatever you like it will taste awesome. With the same spices and same way you can chicken, beef or bone in Mutton also. So make with the meat you like and enjoy it with your loved ones.
Happy cooking 😊