Heat ghee in a pressure cooker, add whole spices, and sauté on low heat for a minute. Then, add sliced onions and sauté for 3-4 minutes on medium heat until they turn light brown. Add green chilies, ginger garlic paste, and 2 tablespoons of water; sauté for 2 minutes.

Add mutton and 1 teaspoon of salt; sauté for 5-6 minutes until the mutton is coated with aromatics and turns light golden.

Add 2 tablespoons of coriander leaves, 1 ½ cup of water, and close the lid of the pressure cooker. After 1 whistle, lower the heat and cook for 20 minutes. Let the pressure release on its own. The mutton should be tender but still on the bones.

Open the pressure cooker and cook on high heat. Add spice powders, remaining 1 ¼ teaspoon salt, almond and cashew paste, lemon juice, remaining 2 tablespoons of coriander leaves, mint leaves, and the remaining 2 ½ cups of water. Mix everything well, then simmer for 20 minutes before serving.