Combine mutton, onion, ajwain, black peppercorns, cinnamon stick, cardamom pods, cloves, bay leaf, ginger garlic paste, turmeric powder, and salt in a pressure cooker.

Add water as required to cover the mutton.

Pressure cook for 1 whistle on high heat, then 3 whistles on medium heat. Allow the pressure to release naturally.

While the mutton cooks, roast cashews and dry coconut until lightly browned.

Grind the roasted cashews and coconut into a fine paste using a blender with a little water.

Once the pressure is released from the cooker, open the lid.

Add garam masala powder, coriander powder, and the cashew-coconut paste to the cooked mutton.

Sauté the mixture for about a minute to combine the flavors.

Add whisked yogurt to the cooker and sauté until the gravy thickens and oil separates from the sides.

Add 2-1/2 cups of water to adjust the consistency of the marag.

Stir in chopped coriander leaves and mint leaves.

Simmer the marag for 4-5 minutes to allow the flavors to meld.

Serve hot with Rumali Rotis or phulkas.