Wash and drain the mutton chops.
In a pressure cooker, add the mutton chops, turmeric powder, a pinch of salt, and oil.
Add half cup of water. Combine well, and pressure cook for 4-5 whistles.
Switch off and the let cooker release pressure naturally.
Heat one tablespoon oil in a pan. Add one sliced onion, 6 green chillies, and black peppercorns. Saute till the onion becomes tender and the raw smell vanish.
Transfer to a blender and wait for it to cool down.
Add the cinnamon, cloves, Bengal gram, mint leaves, coriander leaves, ginger, garlic, grated dry coconut and turmeric powder.
Grind into a thick, fine paste adding a little water at a time. I ended up using 1 cup of water.
Heat two tablespoons oil in a cooking pot. Add one sliced onion and green chilli.
Fry on a medium flame till the onions turn golden brown.
Open the pressure cooker. Transfer the cooked mutton and juices into the pot.
Add the ground masala paste.
Combine well and bring to boil on a medium flame.
Add coriander powder and chilli powder (both optional) and salt. I added both.
Mix well and cook on a medium flame with the lid on.
Open the lid occasionally and give it a stir.
If the gravy is going too dry, you can add a little water.
You have to cook for 15-20 minutes so that the ground paste can blend well into the mutton and gravy.
I cooked for 20 minutes. I added a cup of water during this.
Open the lid and let it simmer for 2-3 minutes while stirring frequently.
Add more water or salt if required.
Switch off and serve hot with chapati, roti, or ragi mudde.