Wash and clean the lamb chunks. Set aside.
Mix the powdered spices (red chillies, turmeric, coriander, black pepper powder & salt) with some water and make a paste. Set aside.
Heat 1 tablespoon vegetable oil in a pressure cooker.
When hot add onions and saute till they become soft and translucent. No need to brown completely. Takes about 3 minutes or so.
Add tomato puree and fry for about 5 minutes. Remove from fire and blend into a paste.
Add 3 tablespoons of vegetable oil in and add the paste. Fry for another 2 minutes.
Add ginger-garlic paste and fry till the raw smell of ginger and garlic goes away.
Add the meat and mix it well with the frying masala for about 10 minutes on medium flame.
Add the paste made with powdered spices and mix well. Add 1 cup of water and close the lid of the pressure cooker. Increase the heat to high and let it cook till the pressure whistle goes off four times.
Keep aside to let the pressure release by itself.
Once the pressure releases, open the pressure cooker and add garam masala and ghee. Correct the salt if needed.
Close the pressure lid again and give it one more whistle.
All done. Your spicy mutton curry is ready. Serve with rice and a smile on your face. Enjoy!