Infuse the mutton with the marinade and set it aside for a leisurely 2-hour soak. Feel free to refrigerate it during this marination period.

On a low flame, melt the ghee in the cooker. Add in the whole spices and let them release their aromatic essence.

Toss in the onions and stir until they achieve translucency. Add the ginger-garlic paste, letting it cook for 2–3 minutes.

Add the marinated mutton and roast for 5 minutes until mutton changes colour

Add in the garam masala, cumin, and coriander powder. Stir and cook for an additional 5 minutes.

Add the tomato pulp and mix well. Cook for 5 more minutes. Keep stirring.

Now, add water and stir well. Close the lid of the cooker and give 6–7 whistles. Switch off the flame.

Rest the recipe for 10 minutes. Release all the steam by lifting the whistle. Finish by garnishing with fresh coriander.

Make sure you squeeze some lemon before having it, it adds to the taste more.