Pressure cook the mutton in 1 cup water for 20-25 minutes after the first whistle. Separate the stock from the mutton.
Heat 1 tbsp. oil and saute the ginger, garlic, onion and chilies till light brown. Keep aside to cool down. Then grind along with coriander stems and cashews to a fine paste by adding some water. Add salt and lime juice. Mix well.
Heat remaining oil and fry the mutton till light brown. Add the ginger paste and fry on a medium flame till it is well blended with the mutton.
Now add the stock and salt. Cover and simmer till the gravy thickens and the oil separates. Switch off the flame. Transfer to a serving dish.
Now arrange a small steel bowl in the centre of the serving dish over the mutton gravy and place a leave charcoal in it along with the cloves and cardamom.
Pour the ghee over it and close with a lid for 5 minutes. Remove the lid after that and serve, garnished with ginger julienne and coriander leaves.
