In a bowl, add yogurt, ginger paste, garlic paste, black peppercorns, cloves, green cardamom, turmeric powder, red chili powder, coriander powder, garam masala powder and salt. Mix.
Add mutton pieces, mix well and allow to marinate for at least 2 hour under refrigeration.
Gravy
Grind the fennel seeds, 1 blade of mace and 2 black cardamoms into a fine powder. Keep aside for later use.
Heat oil in a pressure cooker. Then, add cinnamon sticks and bay leaves, fry for few seconds.
Add sliced onions and fry until it just starts picking up golden colour.
Add marinated meat and stir fry on a high flame for 5 minutes.
Add tomatoes and fry on high flame until tomatoes are a little soft.
Mix everything and fry well for another 3-4 minutes or the until the spices starts releasing the oil from the side.
Add cumin powder, garam masala powder and freshly ground fennel- mace-black cardamom powder. Stir fry for 3-4 minutes until you can smell the aroma of the powdered spices and the oil has started to release from the gravy.
Adjust salt and chili if needed and add dried kasuri methi (fenugreek leaves). Now add enough water to cover the meat, mix and bring it to a boil.
Cover the pressure cooker and cook the mutton on medium heat for 20-25 minutes (could be more or less depending on the meat).
After the specified time, switch off the heat and allow the pressure to release on its own.
Open the pressure cooker lid, mix again and dish out.
Add some lemon juice, some chopped coriander leaves and sliced green chili.
Serve mutton curry with roti, paratha, nan or boiled rice, Enjoy!