Marinate the mutton chops with little salt,turmeric powder and mustard oil 30 minutes before cooking.

Wash all the ginger,garlic cloves and onion slices and make a fine paste out of it in a blender. keep it aside.

Thinly slice the onions.
Chop the potatoes to half with the skin on and wash them.Heat mustard oil in a cooker.
Once the oil is hot, fry the potatoes until they are golden brown from all the sides.

Once the potatoes are fried, take them out and keep aside.
To the leftover oil in the cooker, add half tsp of sugar and allow it caramelize.
Next add bay leaves and the sliced onions. Give it a stir and let the onions get browned and well caramelized.

Next, Add ginger garlic paste and mix it well.

Add salt to taste, turmeric powder, chilli powder and the meat masala powder.

Mix it well and cook it until the raw flavour of ginger and garlic goes away and the masala starts to separate out oil from it. It takes around 15 minutes on medium heat.

Next, add mutton to the cooker. Give it a good mix so that the mutton is well mixed with the masala. Remember Cook it in medium flame.

Cover it, cook it for next 20 minutes. Give it a occasional stir in between to avoid the masala sticking to the bottom of the cooker.

Once the water from the mutton chops dries out, add warm water and cook it covered until the water dries out again and repeat it one more time. In total 3 times water is added and each time it takes around 20 – 30 minutes to dry out.

Add the fried potatoes,add adequate amount of warm water and mix them well.

Cover the lid and pressure cook it. It takes around 2-3 whistle(according to the type of mutton,it can be vary up to 5-6 whistles) cook in medium to high flame

Once it is cooked, cut the heat and allow it to rest for some time.
Next blend the whole spices (Garam masala)Add the Garam masala in to the mutton curry, give it a good stir.

Ready to serve! Goes well with Hot steamed rice,Roti & puffed rice. Happy eating