Use a small muslin cloth to sack in all the whole dry spices.
In the pressure cooker add the mutton pieces, directly or sack of whole spices, quartered onion, whole garlic bulb, fresh ginger and green chillies. Stir in 625ml water or 2.5cups water. Do not forget to add salt.
Let it cook on low to medium flame for 10-13minutes.
Once the pressure is released remove the meat pieces from the cooker and keep aside in a bowl.
Ginger, green chillies, onion and garlic can be turned to the paste and used in the curry . Discard muslin sack and whole dried spices.
Strain the liquid which is mutton stock and keep aside. This will be used while cooking the curry.
Place a skillet on low to medium flame, add 1-2 tbsp of desi ghee ( clarified butter), sauté or shallow fry the half cooked mutton pieces until turned rose pink, drain on paper towel and keep aside.
Lets get started with curry preparation.In a heavy bottom pan, add the remaining desi ghee( clarified butter), when heated up.
Add in bay leaf, star anise, cinnamon stick,black cardamom, green cardamom, peppercorns, cloves, slightly toast and let them crackle.
Now stir in ginger garlic paste, cook until the raw aroma disappears, followed by onion purée and all the powdered spices.
Use low to medium flame continue to cook for 3-4 minutes, stirring at regular intervals.
Finally add in tomato purée, cook for another 2-3 minutes.Now the shallow fried meat pieces are dropped and simmered for few minutes, taking care the spices are wrapped well with meat pieces.
Time to add in mutton stock, strained prior, mix all the content and use the stock as required to adjust the gravy consistency. .
Usually Mutton Jahangiri has thick gravy which wraps well with meat pieces.
The meat is simmered for 20-30 minutes, by stirring gently at short intervals to prevent sticking at the base, until the oil begins to surface out.Use a lid to cover the pan.
Transfer to a serving dish, garnish with coriander and lemon slices, serve with roti.