Slice the onions and peel the garlic. Gather all the ingredients. In a blender jar, add some onions, some garlic, green chilies, ginger, and all the whole spices. Set aside a few garlic cloves and dried red chilies. Rinse the mutton.

Blend these ingredients into a paste. Heat a pressure cooker on the stove, add the oil, and let it get hot. Add the sliced onions, reserved garlic cloves, whole dried red chilies, and bay leaves. Sauté the onions until golden brown.

Once the onions are golden, add the spice paste along with all the powdered spices and salt. Sauté everything well until the oil separates.

Add the mutton, cover, and cook on low heat for 15 minutes, stirring occasionally. When the mutton is browned and the oil separates, add the garam masala powder and Kashmiri red chili powder.

Add 2 cups water (480 ml), close the pressure cooker, and cook until you get 2 whistles. Turn off the heat and let it cool before opening.

Once the steam releases, open the lid. Your delicious mutton curry is ready. Transfer to a serving bowl and serve with chapati or rice.