Marinate the mutton with ginger-garlic paste, yoghurt & all the dry spices overnight or for a minimum of 3 hours.
Heat oil in a pan. Temper with bay leaves, dry red chilies & whole garam masalas.
Add the onion and saute on a medium flame till light brown.
Add the marinated mutton and continue to simmer, covered till almost dry.
Add 1 cup water & pressure cook for 15-20 minutes on a low flame after the first whistle.
Transfer the contents to the pan. Add the almond paste, kasundi and green chilies. Bring it to a boil and simmer for a minute.
Garnish with coriander leaves & serve either with plain steamed rice,
jeera rice, plain biryani, pulao, tandoori roti, naan or any Indian bread.
