Heat mustard oil in a pressure cooker.

Add cumin seeds and allow them to sputter.

Add cardamom, cloves, and cinnamon along with finely chopped onions and sauté until the onions turn soft.

Add ginger garlic paste and sauté until the raw smell disappears.

Add red chilli powder, salt, and turmeric powder and mix well.

Add the mutton pieces and stir well with the masalas.

Add the curd and gently mix.

Add 1 cup of water and close the lid of the pressure cooker.

Pressure cook for 10 minutes or 4 whistles.

Check whether the mutton is cooked and soft. If not, pressure cook for some more time.

Remove the lid of the cooker and cook the gravy on a low flame while stirring for about 5 minutes until most of the water has evaporated and you get a nice thick gravy.

Transfer the gravy to a bowl.

Garnish with coriander leaves.