Marinate the mutton with 1/2 tsp. salt, ginger-garlic paste, raw papaya paste, turmeric powder, red chilli powder, turmeric powder and coriander-cumin powder overnight.
Heat oil in a pan and temper with cinnamon, cardamoms and cloves. Saute for a few seconds.
Then add the garlic add fry till light brown.
Now add the onion and continue to fry till light golden in colour.
Add the tomatoes and the tomato paste. Saute well till it is mashed.
Add the marinated mutton,
Cashew powder, fried onion powder,
Yoghurt and
Ghee one after the other. Mix everything well and cook on a medium flame till the moisture evaporates.
Add 1/2 cup water and remaining salt to taste.
Pressure cook for 20-25 minutes on a low flame after the first whistle.
When done, add the whole dry red chilies, garam masala powder, mace powder, nutmeg powder and kasuri methi. Mix well and bring it to boil. Switch off the flame.
Garnish with onion rings and serve with plain steamed rice, plain Biryani, jeera rice, pulao, tandoori roti, rumali roti, naan or just plain chapatti.
