Grind mint leaves, coriander leaves, garlic, ginger, green chillies, sesame seeds, and poppy seeds into a smooth paste using a little water if needed. Keep aside.

Heat oil in a pressure cooker. Add bay leaf, cinnamon, black cardamom, star anise, and mace. Sauté for a few seconds until fragrant. Then add sliced onions and cook until they turn light golden brown.

Add sliced tomatoes and cook until they soften and blend well with the onions. Now add turmeric powder, red chilli powder, coriander powder, cumin powder, and pepper powder. Make a paste with these powders before adding them to the onion-tomato mixture. Mix well and cook for a minute or two, or until the oil separates.

First, marinate the mutton pieces with salt, green masala paste, and sour lime juice. Add the marinated mutton pieces . Cook on medium heat for 5–7 minutes until the mutton releases its juices.

Add the curds or yogurt. Mix thoroughly and cook for another 2–3 minutes until the oil starts separating slightly.

Add enough water for the gravy (as required). Close the lid and pressure cook for 4–5 whistles or until the mutton is soft and tender.

Once the pressure releases naturally, open the cooker. Add pepper powder and garam masala powder. Simmer for a few minutes to adjust the consistency.

Garnish if desired and serve hot.