Wash and clean the mutton at first. Add in ginger garlic paste, red chilli powder, salt and turmeric to it. Mix well and keep aside for an hour.
Dry roast charoli on a low heat. Meanwhile fry sliced onions in enough Oil. Grind Almonds, roasted Charoli and fried onions to a smooth paste.
Add this to the beaten curd and mix well. Heat oil in a pressure cooker and add marinated mutton to it. Pressure cook for 6 whistles or as required. After the pressure settles down, open the lid and add the masala paste to it along with the slit green chillies. Keep the heat on a low.
Mix well and saute until the raw smell disappears completely. Add water as required to adjust the consistency as per one's liking. Also adjust Salt at this point. Simmer until done. I did not add any water to it as the onions and curd both add to the water content in this gravy.
Garnish with freshly chopped Coriander Leaves. Also sprinkle Garam masala and Cubeb powder. Serve hot with Naans and Salad of your choice. Enjoy!
