Traditional Pressure Cooker Recipe Add cloves, black peppercorns, black cardamoms, green cardamoms, and cinnamon stick to a mortar pestle and lightly crush them.Heat mustard oil in a pressure cooker over medium-high heat. Once the oil is hot, add the lightly crushed whole spices along with bay leaves to the cooker and fry for 3-4 seconds.Add onions and fry till slightly brown (8-10 minutes). Keep stirring at regular intervals. Now add garlic cloves and ginger garlic paste and cook for another 8-10 minutes, until onions are nicely browned.Add goat mutton and fry for 3-4 minutes on high heat. Add plain yogurt to the cooker and fry for 3-4 minutes.Now add Kashmiri red chili powder, turmeric powder, coriander powder, cumin powder, and salt, and cook for 2 minutes. Add a cup of water and cover the lid of the cooker. Cook for one whistle on high heat. Then reduce the heat to low and cook for 20-25 minutes until the mutton is tender.Remove the cooker from heat and let the pressure release naturally. Once the pressure is released, open the lid of the cooker. Add 1 teaspoon lime juice and mix well. Garnish with chopped cilantro and serve hot.TipsUse the best quality goat mutton from a trusted butchery.The cut of the meat makes a lot of difference in taste and an experienced person only knows how to cut the meat properly.You can also make this recipe on slow flame instead of cooking it in a pressure cooker. Cook it covered on low flame for 60-70 minutes. You will have to add more water while cooking the curry. The taste will be different and more authentic.Add the mutton to the pressure cooker before adding yogurt and fry it well on high heat to sear the meat.This will keep the juices locked in the mutton and it will be very flavourful.You can also make this curry in ghee. Traditionally either ghee or mustard oil was used to make it.Some people add kachari powderto it which gives this curry a very unique tangy taste. If you have it available, cut down the yogurt to ½ cup and add 2 tablespoon of kachari powder in its place.