Gently wash the mutton pieces and drain off any excess water.

Take a mixing bowl and whisk the curd in it. Next, add to it the mutton pieces to the whisked curd and marinate it along with salt, turmeric powder, 1 tsp of Doctors Choice Kachi Ghani Mustard oil and one teaspoon of ginger and garlic paste.

Keep the marinated mutton aside for a couple of hours to allow the flavours to fuse into the mutton.

In a pressure cooker, add the Doctors Choice Kachi Ghani Mustard oil till you white wisps of smoke. Add in the green chillies and garam masala once the oil is hot.
Next, gently add the finely chopped onions into the hot oil and saute till it is almost red in colour.

Incorporate the rest of the ginger and garlic paste and stir it well while allowing it to cook for about a minute.

Add in the diced tomatoes and fry it till the oil separates. Once this step is complete, add the coriander and cumin powder. Stir continuously and cook this mixture for about 5 to 7 minutes.

Gently add the mutton pieces and a pinch of salt. Cook this for about 20 minutes while stirring occasionally.

Pour in the 2 cups of water and stir for about a minute. Cover the pressure cooker with the lid and cook the mutton till you get 5 to 6 whistles in the pressure cooker.

Turn off the flame and allow the mutton to sit inside the pressure cooker for 10 more minutes. Do not open the lid during this time.

Relish with warm rice or roti.