Deep fry thinly sliced Onions and keep them in the freezer for 5 minutes. Later on remove and crush them easily. Marinate Mutton with the rest of the powdered spices mentioned. Keep aside well covered until use. Also add the fried and crushed Onions along with Curd to the marination.
Heat Oil in a Pressure Cooker. Add Caraway Seeds and the rest of the whole spices like Cinnamon and Cardamoms. Fry for a minute. And add the marinated Mutton Bone-in. Mix well and keep the heat on a low. Add slit Green Chillies too.
Allow it to simmer for about 5-8 minutes. And then Pressure cook it for 6 to 7 whistles or more as required. Simultaneously this can be slow cooked also in a pot if desired. I do it both the ways. If I have time on hand, I prefer to slow cook it. But if not then I pressure cook. It's upto you to decide. Let it slow cook for 45-50 minutes on a low heat keeping an eye on it. In between, keep checking a bit so that it doesn't stick or get burnt. It's a semi thick gravy, so cook accordingly.
Serve hot well garnished with finely chopped Coriander Leaves alongside Baghara Khaana, Pulao or Naans.
