INGREDIENTS
For the marinade
•    500g mutton (bone-in preferred)
•    1 cup thick yogurt, beaten
•    1 tbsp ginger-garlic paste
•    1 tsp red chilli powder
•    ½ tsp turmeric powder
•    Salt, to taste
For the gravy
•    2 large onions, thinly sliced
•    2–3 tbsp oil or ghee
•    4–5 green cardamoms
•    4 cloves
•    1–2 bay leaves 
•    1-inch cinnamon stick
•    ½ tsp black peppercorns
•    1 tbsp coriander powder
•    1 tsp cumin powder
•    ½ tsp garam masala
•    ¼ cup cashew or almond paste (optional, for richness)
•    ¼ cup cream (optional)
•    Fresh coriander, for garnish

METHOD
Marinate the mutton: Combine the mutton with yogurt, ginger-garlic paste, red chilli powder, turmeric, and salt. Cover and chill for at least an hour, though overnight will give the best flavour.
Fry the onions: Heat the oil or ghee in a deep pan. Fry the sliced onions until golden brown. Set aside half for garnish and crush them lightly.
Cook the spices: In the same pan, add the whole spices – cardamoms, cloves, bay leaves, cinnamon, and peppercorns. Sauté for about 30 seconds, then stir in the crushed fried onions.
Add the marinated mutton: Add the marinated meat and cook on medium-high heat until it starts to brown and the oil separates from the mixture.
Add the powdered spices: Stir in the coriander, cumin, and a pinch of garam masala. Mix well. Add a little water if the mixture sticks to the pan.
Optional richness: If using, add the nut paste and combine thoroughly.
Pour in 1 cup of water (or as needed) and simmer gently on a low heat for 45-60 minutes until the mutton is tender.
Finish the dish: Stir in the cream, if using, adjust the salt, and sprinkle the remaining garam masala. Let it simmer for another 5-10 minutes.
Garnish: Top with the reserved fried onions and fresh coriander before serving.