Step 1

Heat ghee and oil in a pressure cooker.

Step 2

Crush the dry garam masala.

Step 3

Once the ghee is hot, add crushed cloves, black peppercorn, green cardamom, cinnamon, javitri and bay leaf.

Step 4

Add onion paste and fry until it is slightly browned.

Step 5

Add ginger and garlic paste and fry until onion is nicely browned.

Step 6

Keep adding little water while frying.

Step 7

Add mutton and fry on high heat for 4-5 minutes.

Step 8

Add yogurt, salt and the masala paste made using the ingredients listed under ‘to make a paste.'

Step 9

Now add 2 cups of water and close the lid of the pressure cooker and cook until mutton is cooked.

Step 10

Let the pressure release.

Step 11

Add kewra essence and mix well.

Step 12

Serve hot with Naan or Mughlai paratha.