In a large bowl add all the ingredients under marination and massage the meat with the ingredients really well with hands and keep it aside for at least an hour.
Pressure cook the marinated mutton/lamb with 1 1/2 cups of water for 4-5 whistles or until the mutton/lamb is 75 percent cooked. Now separate the meat pieces from the cooking liquid and keep both of them aside for later use. ***Check notes
Now separate the meat pieces from the cooking liquid and keep both of them aside for later use. ***Check notes
In a skillet or a pan heat a tbsp of oil and fry 2 cups of onion until is crispy and golden brown in colour.
Heat ghee or oil or half ghee half oil on medium heat and temper the it with dried red chillies, cinnamon sticks, black cardamoms, green cardamoms, cloves and black peppercorns.
Now add 7 cups of sliced onions and sauté the onions until soft and golden brown in colour.
Then add the chopped garlic, ginger and slit green chillies. Fry for 1 minute.
Now add pounder methi seeds (fenugreek seeds) and continue frying for 3-4 minutes.
Now add in the meat minus the cooking liquid and mix the meat with the spiced onion and fry to seal the meat and brown them. Now to the marinade mix 1 cup of hot water and keep it aside.
Add turmeric powder, kashmiri red chilli powder and coriander powder.
Cook the meat along with the onions on medium heat for 7-8 minutes.
Now start adding the cooking liquid a little at a time and cook the mutton/lamb on medium heat. Cover and cook slowly adding the cooking liquid a little at a time. This will take almost 30 minutes to cook the meat with the spice mix and infuse the flavours.
Now add 1/2 cup of hot water and the sautéd crispy onions and mix everything well. Now cover and cook for for 10 to 15 minutes. The meat will be very soft almost will fall off the bones. Cook the meat until you get the desired consistency. This dish is basically thick and dry and oil seeps from the sides..
Now add the garam masala powder and stir everything well.
Finally add chopped coriander leaves and take it off the heat.
Serve it with parathas or naan or rice.