Marinate mutton with 1 tbsp onion, ginger and garlic paste, tomato puree and whisked yogurt.Also add turmeric powder, red chili powder,Kashmiri Red Chili Powder,roasted cumin powder, 2 tbsp mustard oil and 1/2 tsp salt.Set aside for 1 hour but preferably overnight refrigerated.Peel and cut potatoes into quarters. Heat oil in a wide cooking pan.Fry the potatoes and set aside.In the remaining oil, add ghee.Add half crushed whole spices and fry for few seconds till aromatic.

Add the minced garlic and saute till aromatic. Now add the chopped onions and fry till light brown.Now add rest of onion and ginger garlic paste and continue frying till there is no raw smell of onion.Now add the dry spice powders..Fry for few seconds.

Add the marinated mutton and stir well. Add salt and 1 tsp sugar or to taste. Increase heat to medium high and cook the meat along with meat fat for 7-8 minutes till oil leaves sides.Add 1 tbsp more tomato puree and mix well. Add 2 cups hot water.Also add 1 tbsp whisked yogurt.Mix well.Transfer the curry to a pressure cooker along with the potatoes.Pressure cook on medium heat for 10 minutes or 5-6 whistles.Switch off.Let the pressure release on its own.

Open lid.Once the meat is tender, add the potatoes. Add more water if needed.Pressure cook again for 3 whistles until potatoes are soft but not mushy.Switch off.Let the pressure release on its own. Sprinkle garam masala and boil for 2 minutesAdjust consistency..Garnish with chopped coriander and slit green chilies. Serve hot with steamed rice, pulao,tandoori roti, naan or any Indian flatbread.