• Prepare the pot:
• In a pressure cooker or heavy-bottomed pan, heat oil over medium flame. Add dissolved hing, cinnamon, bay leaves, green and black cardamoms.
• Toast the whole chillies:
• Add the whole dry Kashmiri red chillies. Sauté for about 1 minute, ensuring spices don’t burn.
• Brown the meat:
• Add the washed mutton pieces. Sear on high heat for 5 to 6 minutes, stirring continuously. Reduce heat and cover for a few minutes.
• Add half the spices:
• Mix half of the powdered spices (Kashmiri chilli, saunf, and saunth) with some water to form a paste. Add to the meat along with salt. Cook on low heat for about 10 minutes.
• Prepare the yoghurt mix:
• Whisk the remaining powdered spices into the curd with a bit of water to form a smooth blend.
• Incorporate the curd:
• Lower the flame (or switch off temporarily). Gradually add the yoghurt mixture to the meat while stirring continuously to prevent curdling.
• Simmer:
• Bring to a gentle boil. Ensure the gravy has enough liquid for a slightly thin consistency.

Cook the meat:

• For a quick version, pressure cook for 20 to 25 minutes until meat is tender.
• For an authentic slow-cooked version, simmer uncovered on low heat until meat is fully tender (approximately 1 to 1.5 hours).

Finish:

• Optionally sprinkle a pinch of ground green cardamom and garnish with fresh chopped coriander leaves.