Marinate the mutton in curd, ginger garlic paste, kashmiri
mirch(1tbsp),mutton masala, and keep aside over night.
Next day pressure cook the mutton along with the marination
for 10 min. Keep aside. In a pan put desi ghee, add the onions and saute
till they turn redish.
Then add the tomatoes, salt to taste and the remaining
half tbsp kashmiri mirch. Saute till the ghee separates, now add the pressure
cooked mutton along with the complete masala.
Now cover the lid and let the mutton cook a little more,
till the gravy settles and becomes thick.
Garnish with cream and kesar.