Heat oil in a pan and saute the onions till light brown. Add the mutton and stir fry till they turn a slight brownish in colour.
Now add the ginger-garlic paste and saute for a minute. Then add in the tomatoes. Cover and cook till it is mashed.
Add in all the dry spices and give it a stir, followed by the mince. Mix everything well and cook, covered till the moisture dries up.
Add 1 cup water and pressure cook for 20-25 minutes on a low flame after the first whistle. Bring it back to the pan and simmer for 1-2 minutes. switch off the flame and add the ghee and coriander leaves.
Mix well and keep it covered for 5 minutes. Serve with plain steamed rice, pulao, jeera rice, plain biryani, kulcha, naan, tandoori roti or just plain chapati.
