Clean and wash the mutton chops.

Marinate the chops with 1 teaspoon red chili powder and salt for 2-4 hours.

Add 1 teaspoon cumin seeds, 1 finely chopped onion, and 1 cup water to the marinated mutton.

Pressure cook for 3-4 whistles.

Chop onions finely and puree them along with green chili.

Chop tomatoes and puree separately.

Keep purees aside.

Heat a wide pan.

Dry roast cumin seeds, black peppercorns, coriander seeds, dried red chilies, and mustard seeds on low flame for about a minute until they start to splutter.

Remove from flame, let cool, and grind into powder in a mixer grinder.

Heat 2 tablespoons oil in a wide pan.

Add cloves, cinnamon stick, and bay leaf.

Add onion green chili paste and sauté until the raw smell is gone.

Add ginger garlic paste and cook until the raw smell is gone.

Add tomato puree and cook until it thickens and oil separates from the edges.

Add spice powders (red chili powder, turmeric powder, coriander powder) and the powdered spice mix along with salt.

Cook for about 1 minute.

Add cooked mutton chops along with the water from pressure cooking.

Simmer and cook for about 25 minutes, adding water if needed.

Check for salt and adjust accordingly.

Serve hot with steamed rice, dosa, or phulkas.