Mutton bones are usually very hard to cut and you may find it challenging to cut small pieces with a home knife. Ensure that the mutton is cut into small pieces by the meat vendor.
Wash the mutton thoroughly
Place it into a pressure cooker
Apply 1 tbspn ginger garlic paste and 1 tspn salt to the mutton and mix it well
Add around 1/2 cup water into the cooker and close the cooker with it's lid
Place the cooker on medium flame and let the mutton cook until you hear 2 whistles
As soon as 2 whistles go off, turn off the flame and release all the steam from the cooker with the help of a spoon
Once all the steam is released, open the cooker and check if the mutton is ready
If it is, then keep it aside and Do not discard the stock(water)
If not, let it cook for another 1 whistle
Note:- The mutton should NOT be extremely soft because if will further cook when transferred into the curry. So please keep that in mind. If it is over cooked, it may tend to shred when it is getting cooked inside the curry