Add ½ cup of water to the pressure cooker, close the lid, and pressure cook for 3-4 whistles. Start on high flame for the first whistle, then set it to low flame for subsequent whistles. Turn off the flame and allow the pressure to release for 15-20 minutes. The number of whistles may vary based on the mutton and pressure cooker size.

While the mutton is cooking, prepare the gravy. Heat 4 tablespoons of oil in a pan or kadai over medium heat.

Add sliced shallots, sliced onion, chopped ginger, chopped garlic, chopped green chillies, and 1 teaspoon of salt to the pan. Sauté for 15 minutes until they turn golden in color. Maintain medium flame throughout.

Reduce the flame to low and add coriander powder, chilli powder, and garam masala (or meat masala). Stir for 30 seconds to cook the spices until the raw flavor subsides.

Add finely chopped tomatoes (optional) and curry leaves. If desired, add coriander leaves as well. Mix and combine for 1 minute over low heat.

Increase the flame to medium and add 1 cup of hot water to the pan. Mix well until it starts to boil.

Once the mutton in the pressure cooker is done, add it to the gravy in the pan. Mix to combine.

Cover the pan with a lid and cook for an additional 10 minutes over medium heat.

After 10 minutes, remove the lid and add freshly ground black pepper. Mix well.

Turn off the flame and let the curry sit for 15 minutes to allow the flavors to meld.

Serve your delicious mutton curry with your choice of accompaniment, such as appam, puttu, chapathi, parotta, or rice. Enjoy!