Pora Lonka Batay Mutton

Roast 4-5 dry red chilies over an open flame until fragrant, then set aside.

Dry‑roast 10-12 garlic cloves in a pan until lightly browned, then set aside.

Blend the roasted chilies, roasted garlic, fresh ginger, and 1.5 tomatoes into a smooth paste.

Marinate the 500 g of mutton with the spice paste, adding 1 tbsp each of turmeric powder, red chilli powder, cumin powder, coriander powder, and salt; let it rest for 2 hours.

Heat mustard oil in a pressure cooker; add the whole garam masala and sauté briefly to release its aroma.

Add the sliced onions and fry until golden brown.

Add the marinated mutton to the cooker, stir, and cook over medium heat for about 30 minutes.

Pour in enough water to cover, add the lightly fried potatoes and green chilies, then close the pressure cooker and cook for 3–4 whistles or until the meat is tender.

Release pressure, stir in a pinch of garam masala powder just before serving, and serve hot.