Ustad Banne Nawab's Mutton Masala Paste

In a pressure cooker, combine ½ kg meat with bones and the entire masala paste, mixing thoroughly. Pour in 100 ml water and stir well. Pressure cook on high flame until the 3rd whistle sounds. Lower the heat and continue cooking for another 20 minutes, or until the meat becomes tender and your desired gravy consistency is reached. Perfect for creating an authentic, restaurant-quality mutton curry at home.