Boil the mutton in 2 cups water for 20-25 minutes on a low flame after the first whistle. Separate the mutton from the stock and keep aside.
Heat oil in a pan and fry the onions till golden brown in colour. Drain and allow it to cool down. Then mix with the yoghurt and mash well.
Heat ghee in a pan and fry the drained mutton pieces till it turns slightly brown. Now add the yogurt-onion mix. Cover and simmer till the oil separates.
Add the ginger-garlic juice and all the dry spices. Mix to combine everything well. Stir fry for 1-2 minutes.
Add 1 cup mutton stock and pressure cook for 1-2 whistles. Remove the mutton pieces and strain the gravy.
Simmer the strained gravy and the mutton pieces for 2 minutes. Switch off the flame. Add the kewra water and saffron.
Keep it covered for 5-10 minutes. Serve with plain steamed rice, pulao, plain biryani, jeera rice or any Indian bread.
