Pressure cook the drained peas in 1 & 1/2 cups water for 10 minutes on a low flame after the first whistle. Keep aside.
Pressure cook the mutton too in 1 12 cups water for 20 minutes on a low flame after the first whistle and keep aside.
Heat oil in a pan and temper with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Saute for a few seconds.
Add the onion and fry till light brown.
Now add the ginger-garlic paste and all the dry spies mixed with 1/4 cup water. Fry till the oil separates.
Then add the tomatoes. Cook till it is mashed.
Add the boiled peas and mutton. Cover and simmer for 4-5 minutes. Adjust water according to the gravy desired.
When done, add ghee & garnish with coriander leaves & chopped onion. Serve with poori, paratha, rice or any Indian bread.
