Boil the mutton along with ginger garlic paste using a pressure cooker. Separate the pieces and keep, don't throw away the stock.
Take a copper bottom kadhai or a heavy bottom vessel, heat ghee/oil. Add the mutton pieces, followed by fried onion paste. Saute for a minute, then add the cashew nut paste.
Add salt, rest of the masalas, curd and cook till the masala leaves oil.
Then add lime juice, green chillies, Pudina and coriander leaves, milk and stock to form the gravy. Serve.
P.S : red food color also was in the recipe, but I did not add it. It can be added according to personal preference.
