Firstly in a mortal pastel, roughly crush ginger, garlic, green chillies, salt and set aside.

In a bowl add mutton, sliced onion, mint leaves, crushed ginger-garlic-green chillies, curd, coriander powder, turmeric powder, degi red chilli powder, cumin powder and mix everything properly and set aside overnight or at least 1-2 hours.

In a grinder jar add coriander leaves, sugar, oil, green chillies and grind it into a coarse paste and set aside.

In a heavy bottom kadai heat ghee then add black cardamom, green cardamom, cloves, black pepper cons, bay leaf, cinnamon stick and let it crackle.

Now add sliced onions and saute until browned properly.

Then add the marinated mutton and continue sauteing for 5-8 minutes or until the mutton has light brown coloured.

Add water or stock then cover and cook for 20-25 minutes or until the mutton is 80% cooked.

Remove the lid and stir it properly then add the prepared green paste and continue cooking until the mutton is cooked completely.

Serve hot and garnish with fresh coriander leaves.