Take a pan and dry roast all your whole spices on medium flame. Cool this down and grind coursly.

Now make a purée of 2 onions, ginger and garlic.

In a heavy bottom pan add ghee and add onion purée and start roasting till it starts browning now add sliced onion and cook till their is a complete browning. Keep stirring the masala continuously to avoid burning. At this point add washed mutton pieces and on low flame let this cook for 20 mins till mutton changes colour slightly but keep stirring in between.

Now add dry spices and mix well and add little water, let it cook while covering it for 5 mins. Now add tomato purée along with Kasuri methi, of freshly made garam masala and mix well and let it cook an hour and half on low flame. Keep stirring in between. Check seasoning and adjust according to taste. Mutton should be soft and melting in mouth. Garnish it with fresh coriander leaves.