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Heat mustard oil in a pressure cooker and let it reach smoking point, then lower the heat and let it cool slightly.
Add hing, then immediately add cumin, cloves, black cardamom, green cardamoms, and cinnamon. Stir for a few seconds until fragrant.
Add the mutton and cook on medium-high heat for about 10-12 minutes, stirring occasionally until browned.
Lower the heat and add Kashmiri red chili powder. Stir quickly to prevent burning. Add a splash of water if needed.
Reduce the heat and slowly add whisked yogurt, stirring constantly to prevent curdling. Cook for 5-7 minutes until the oil separates.
Add fennel powder, dry ginger powder, turmeric, and salt. Stir well.
Add 1 ½ cups of water and pressure cook for 4-5 whistles.
Add garam masala (optional) and cook for another 5 minutes.