Clean 1 kg mutton curry cut. Put it in a pressuee cooker and wait for 2 whistles. Let it depressurise, take out the mutton and keep it aside.
Put 8 -10 tablespoon mustard oil in pressure cooker. Let it come to a smoking point and add a little hing, 2 bay leaves and 1 tsp cumin seeds. Put the boiled mutton and mix it well with the ingredients. Crush 3 green cardamoms, 2 black cardamoms, 4 to 5 black peppercorns and 2 cloves. Add it to the mutton and keep stirring for 10 to 12 minutes in low flame till the meat is brown.
Now put 5-6 tsp Kashmiri mirch powder, mix it well, just put 1/4 cup of water to avoid burning the chilli powder. Let it cook for 10 minutes in low flame till the oil is separated. Put 2 tsp fennel powder, and salt to taste. Give it a good stir and put 2 cups of water . Close the pressure cooker and wait for 4 whistles. Switch off the stove and let it depressurise naturally.
Next open the pressure cooker, bring it to a boil and put half cup or 4 tbsp of curd. Keep stirring on high flame to avoid lumps from the curd for 2 to 3 minutes. Now in low flame let it simmer for another 5-8 minutes to finish the dish.