Mutton Chops Masala

In a large bowl, mix the yogurt, 1 tbsp of the ginger-garlic paste, papaya paste (if using), chilli powder, ground coriander, turmeric and salt. Add the chops and rub the marinade well into every piece.

Cover and marinate for at least 30 minutes at room temperature, or up to 8 hours in the fridge. Bring chilled chops out 20 minutes before cooking.

Heat the oil in the pressure cooker over medium heat. Add the black and green cardamom, cinnamon, cloves and cumin seeds and fry for 30 seconds until fragrant.

Add the sliced onions and fry, stirring often, for 10 to 12 minutes until deep golden brown. Stir in the remaining 0.5 tbsp ginger-garlic paste and cook for 1 minute until the raw smell goes.

Add the marinated chops with all the marinade. Turn the heat to high and sear, stirring, for 6 to 8 minutes until the meat changes colour and the liquid has mostly dried up.

Add the tomatoes and hot water and stir. Close the lid and bring to full pressure over high heat, then lower to medium-low and cook under pressure for 35 minutes. Turn off the heat and let the pressure release naturally, about 10 to 15 minutes.

Open the lid and check a chop with a fork; the meat should pull easily from the bone. If it is still firm, cover and cook 10 more minutes, or pressure-cook again for 10 minutes. Without a pressure cooker, simmer covered in a heavy pot on low heat for 1 hour 45 minutes to 2 hours, adding hot water as needed.

Cook uncovered over high heat for 8 to 10 minutes, stirring gently, until the masala thickens and oil separates at the edges. Sprinkle in the garam masala.

Add the green chillies and ginger matchsticks, cover, and rest on the lowest heat for 5 minutes. Finish with fresh coriander and serve hot.