Wash and drain the water from mutton completely
In a pressure cooker add half the quantity of mustard oil and heat to smoking point
Add the mutton,salt,bayleaves, cinnamon and cardamoms
Saute in high flame till the water in the meat dries up and add fennel seeds powder and dry ginger powder
Now add 1 cup water ,stir well and pressure cook for 5 whistles.
In another kadai add the remaining oil and heat it till smoking point and remove from fire for a minute
Then add jeera and cloves.
Now add well beaten curd and stir continuously. It should not get curdled.
Open the pressure cooker and keep the cooked meat in low flame again.
Meanwhile when the curd starts boiling add it to the meat.
Simmer it for 10 more minutes
Serve hot with steamed rice
