Heat desi ghee in a pressure cooker. Add all the whole spices except green cardamom.
Just when the spices begin to crackle, add chopped onions. Fry onions till they turn golden brown.
Add ginger garlic and saute for a minute. Do not over fry ginger/garlic. Add mutton and salt. Adding salt at this stage helps to cook mutton quicker. Fry mutton till it turns reddish-brown.
Add pureed tomatoes and crushed green cardamom a. Saute till ghee starts to separate. Add sliced green chilies.
Add 2 cups of water and pressure cook for 10-15 minutesthe time in which mutton cooks depends on the quality of the meat used.
Turn off the flame and let it rest for 5 minutes. Remove the cover of the cooker and give the curry a good boil for 5-7 minutes. You can reduce the consistency of the curry as per your taste and requirement.
Garnish with fresh chopped coriander and mint leaves
Serve hot with steamed rice.
