Heat 1 tbsp. oil in a pressure cooker (or saucepan) add 800 grams mutton pieces along with salt, 1/2 tsp. turmeric, 1 tsp. ginger and garlic paste. Cook for 1 minute on high heat and then close the lid. Reduce the flame and cook till mutton is just done. Do not overcook. Once cooked, drain the mutton stock and set aside (Preserve the mutton stock for later use).

Heat a saucepan or kadai. Add 3 tbsp. or more oil and fry 1 medium onion chopped till light golden. Now add remaining 1 and 1/2 tbsp ginger and garlic paste followed by 1 big tomato chopped. Fry well till oil separates. Add 1 tsp chili powder,1/2 tsp. turmeric powder, 2 tbsp black pepper powder and all the ground masala powder. If the mixture sticks to the pan, add little mutton stock.

Add the cooked mutton and combine well with the spices. Now add 3 tbsp whisked yogurt, salt, juice of 1 lime and 1/2 cup chopped coriander leaves. Add 1/2 cup of mutton stock and bring to a boil. Lower the heat and simmer for 5 minutes with the lid closed. Open the lid, check the seasoning and adjust if necessary.

Serve hot with rice or roti