Mughlai mutton gatta in Urdu

Ingredients
Gatta made from 2 cup -s gram flour
For gravy:
250 gms. Mutton (boneless and cubed)
3 Onions (minced)
2 tbsp – National ginger-garlic paste
1 tbsp – National Dhania powder
3 Cloves
1 black Cardamom
3 peppercorns
1/2 stick Cinnamon
1 Bay Leaf
1/2 tsp – National chilli powder
1/4 tsp – National Haldi powder
National salt to taste2 tbsp – oil
1/2 cup – Yoghurt (hung)
For garnishing:
Fresh Mint and Coriander leaves
How to Make Mughlai mutton gatta
Heat oil in a pressure cooker and fry cloves, cardamoms, cinnamon, peppercorns and bay leaf till they emit their aroma.
Add onions and fry till they become golden.
Add National dhania powder, National chilli powder and National haldi powder combined with the yoghurt.
Fry till the oil separates.
Add mutton pieces and fry till they are light brown.
Add liquid from gattas and cook under pressure in the cooker for 10 mins or more till the mutton is cooked.
Let the pressure come down, add gattas, salt and simmer over a low flame for 4-5 mins.
Add National garam masala and remove from fire.
Garnish with mint and coriander.