1. Blend dried chilies, garlic, ginger, onion, and nutmeg into a smooth paste.

2. In a bowl, mix mutton with curd, salt, turmeric powder, mustard oil, Kashmiri red chili powder, the prepared paste, and chopped tomatoes. Marinate for at least 30 minutes. Likes

3. Heat mustard oil in a kadhal. Coat the potatoes 2 with turmeric and fry until golden brown. Set them aside.

4. In the same oil, add bay leaf, cardamom, and cumin seeds Let them sizzle

5. Add sliced onions and fry until golden brown. Then add Kashmiri red chili powder and chopped tomatoes. Cook until the tomatoes soften.

6. Add the marinated mutton to the kadhai and sauté on medium heat until it releases oil.

7. Sprinkle coriander powder and salt, mix well, and stir in the fried potatoes. Cook for another 2-3 minutes

8. Transfer the mixture to a pressure cooker, add 2 cups of hot water, and cook for 5-6 whistles on medium heat.

9. Let the pressure release naturally. Serve hot with rice.