Mix together the yogurt, chilli powder, coriander powder and salt.
Marinate the mutton in the mixture for at least thirty minutes,
preferably in a refrigerator. Slice four onions and chop the rest into
one-inch cubes. Heat the oil in a kadai; add the sliced onions and
sauté over medium heat till light brown.
Add the ginger, garlic and green chillies. Sauté till the onions turn
golden brown. Add the cumin seeds, mustard seeds and crushed
coriander seeds.
Stir for half a minute and add the marinated mutton with the
marinade. Add four cups of water, bring to a boil, cover and simmer
until the mutton is tender and the excess moisture has evaporated.
Add the almond paste mixed with the cream, bring to a boil and
lower the heat. Stir in the saffron soaked in warm milk.
Sprinkle the crushed kasuri methi and cardamom powder. Add the
onion cubes and green capsicum and stir-fry for two minutes.
Add the tomato and stir-fry for one minute. Serve hot, garnished
with coriander leaves.