Marinate the mutton with ginger-garlic paste, vinegar and all the dry powdered spices overnight.
Heat oil in a pan and saute the onions till light brown. Now drain the mutton from the marinate and add it to the onions.
Fry on a high flame 2-3 minutes. Now add the marinade and continue to cook on a medium flame till dry.
Add 1 cup water and pressure cook for 15-20 minutes on a low flame after the first whistle. When done, simmer till the gravy turns slightly thick and you get the desired consistency.
Garnish with onions and coriander leaves. Serve with plain pulao, kuska biryani, plain steamed rice, jeera rice, naan, tandoori roti or just plain chapati.
