Pressure cook the mutton in one cup water for 20-25 minutes on a low flame after the first whistle. Keep aside.
Pressure cook the soaked rajma in 2 cups water for 5-7 minutes on a low flame after the fist whistle. Keep aside.
Heat oil in a pan and fry the potatoes lightly. Drain and keep aside. Temper the same oil with the cinnamon, cardamoms, cloves, bay leaves and dry red chili. Saute for a few seconds.
Add the onion and fresh red chilies. Fry till light brown. Add the ginger-garlic paste, tomato paste and all the dry spices mixed with 1/4 cup water.
Fry till the oil separates. Add the fried potatoes, boiled mutton and boiled rajma. Adjust water accordingly. Cover and simmer for 4-5 minutes on a medium flame.
When done, add ghee and give it a mix. Garnish with chopped coriander leaves and serve with plain steamed rice, plain biryani, pulao, jeera rice, naan, tandoori roti or with chapatis.
