Rinse the mutton well with water and drain well. Add it to a large bowl.

step 1

Add yogurt, ginger garlic paste, garam masala powder, lime juice, salt, and fried onion to the bowl and mix well to coat the pieces with the marinade.

step 2

Cover the bowl and refrigerate for 2-3 hours.

step 3

Cover the bowl and refrigerate for 2-3 hours.

step 4

Heat 5-6 cups of water in a large pot over high heat.

step 5

When the water comes to a boil, add sugar to it.

step 6

Add the washed greens and chilies to the pot and cook for 2 minutes.

step 7

Remove the pot from heat. Drain the water and run the greens immediately under cold water. Drain nicely. Transfer the blanched greens to a blender and blend to make a smooth paste.

step 8

Keep the green paste aside.

step 9

Heat mustard oil in a pressure cooker over medium-high heat.  Once the oil is hot, add cloves, black peppercorns, black cardamoms, and cinnamon and fry for 20 seconds.

step 10

Add onions and fry until they turn golden brown in color, stirring frequently (10-12 minutes).

step 11

Add the marinated meat along with the marinade and saute for 3-4 minutes.

step 12

Now add pureed tomatoes and cook for another minute, stirring occasionally.

step 13

Add coriander powder, turmeric powder, chili powder, and cumin powder and mix well.

step 14

Add ¼ cup of water and saute for 2-3 minutes.

step 15

Now add 1 cup of water and close the lid of the cooker. Pressure cook for 1 whistle on high heat. Reduce the heat to low and cook for 25 minutes.

step 16

Remove the cooker from the heat and let the pressure release naturally. Open the lid. Add the green paste and dill leaves and cook again for 3-4 minutes over medium heat.

step 17

Add ghee and mix well. Remove the cooker from heat.

step 18

Heat ghee in a pan over medium-high heat. Once the ghee is hot, add cumin seeds, red chilies, and ginger and let them crackle for 6-8 seconds.

step 19

Pour the tempering over the mutton and mix well. Check for salt and add more if needed.

step 20

Transfer the curry to the serving bowl and garnish with fried onions. Serve hot!

step 21