Clean, wash and pat dry the boneless mutton. Cut it into 1/4 inch thick slices. Now in a bowl add yoghurt, ginger and garlic paste and salt. Mix them very well and add the mutton slices to it. Coat each and every slice with the marinade and it can be done in a much better way by your hands.

Once done with the proper coating cover it and marinate it for an hour. After that pressure cook it until completely done. Cook it on a high flame for 1 whistle then lower the flame and cook for 10-12 minutes.

When done off the flame and allow it to cool down. Then open the lid and dry all the water from the mutton. Make sure there is no water left.

Now peel, wash and thinly slice the onions. In a pan start frying them along with the garlic cloves until they are golden brown. Don't over fry them.

Now dry roast all the above-mentioned spices and dry fruits one by one starting with the red chilli because it takes more time until every ingredients start giving a beautiful aroma.

Cool down it a bit and then grind it to a fine powder. My homemade Pasanda masala is ready. You can add more or less red chilli according to your taste.

Grind the brown onions and garlic to a fine paste. In the same pan add oil then transfer the cooked mutton slices. Saute it for 5 minutes then add the onion garlic paste and homemade Pasanda masala and mix very well.

Cook it for high flame for 3-4 minutes stirring continuously after that lower the flame and cover it. Cook it for 10 minutes on low flame or until start sticking the pan. Open the lid and cook it on high flame. Add coriander leaves and mix.

Cook it until the oil start to ooze out and it continuously stick the pan and gives a beautiful aroma. Enjoy with naan, paratha, poori or chapati whatever you prefer. Serve hot with some sliced onions and lemon wedges.