Marinate The Mutton

• Rinse the mutton well with water and drain well.
• Add it to a large bowl.
• 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.
• Cover the bowl and refrigerate for 2-3 hours.

Make The Green Paste

• Clean and wash spinach, fenugreek leaves, and cilantro thoroughly under running water.
• Heat 5-6 cups of water in a large pot over high heat.
• When the water comes to a boil, add sugar to it.
• Add the washed greens and chilies to the pot and cook for 2 minutes.
• 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.
• Note – You can add a little water while blending the greens if needed.
• Keep the green paste aside.

Make The Curry

In A Stovetop Pressure Cooker

• 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.
• Add onions and cook until they turn golden brown in color, stirring frequently (10-12 minutes).
• Add the marinated meat along with the marinade and saute for 3-4 minutes.
• Now add pureed tomatoes and cook for another minute, stirring occasionally.
• Add coriander powder, turmeric powder, chili powder, and cumin powder and mix well.
• Add ¼ cup of water and cook for 2-3 minutes.
• 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.
• 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.
• Add ghee and mix well.
• Remove the cooker from heat.

In An Instant Pot

• Press SAUTE button on the instant pot. Follow the steps until closing the lid.
• Set the valve to the sealing position. Press CANCEL and then press PRESSURE COOK.
• Set the timer to 25 minutes at high pressure. Once the timer goes off, let the pressure release naturally for 10 minutes.
• Release the remaining pressure manually and open the lid of the pot.
• Press SAUTE button again.
• Add the green paste and dill leaves and cook for 3-4 minutes.
• Add ghee and mix well.
• Press CANCEL.

Tempering (Optional)

• 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.
• Pour the tempering over the mutton and mix well.
• Tip – You can save some tempering to garnish the curry.
• Check for salt and add more if needed.
• Transfer the curry to the serving bowl and garnish with fried onions. Serve hot!