In a bowl add the mutton, salt, turmeric powder, meat masala, garam masala powder, chilly powder, curd and half portion of ginger garlic paste. Mix well and marinate for atleast an hour or two.
In a small bowl add ½ cup of water. Add 2 tbsps cumin seeds, dry red chillies, cloves, cinnamon, cardamom and soak them for an hour and grind them into a smooth paste.
Heat oil in a pressure cooker. Add the remaining cumin seeds, bay leaf and sliced onion and saute over medium heat for about 2 mins.
Add the remaining ginger garlic paste and saute over medium heat for about 10 mins or until onion starts to brown.
Add tomato puree and cook over medium heat till oil starts to separate.
Add the marinated mutton and cook over medium heat stirring occasionally for 15-20 mins.
Add 1 cup water and pressure cook the mutton for 4-5 whistles. Once the pressure is released open the cooker and add the masala paste and cook over low heat for about 20 mins stirring occasionally.
Check salt and adjust the gravy consistency as per your requirement and take off the heat.
