Dry roast Cumin Seeds or Jeera, Carraway Seeds or Shahi Jeera, Coriander Powder, Peppercorns, Cloves, Green Cardamoms, Black cardamoms, Poppy Seeds, and Dried Red Chilies. Once they start getting brown and leaving a roasted spice aroma, take them off the heat and let them cool for a minute or two. Grind them nicely into a fine spice mix. Keep this in a separate container.

Now, in the same grinding jar, put the Cashew, Almonds, Ginger and Garlic, and make it into a smooth paste. If required, add some water to aid the grinding. Keep it aside.

Now, take a Pressure Cooker and heat some Mustard Oil in it. Add the Onions and saute them till they turn translucent. Cook on Medium-High heat throughout the whole time.

Then add the mutton pieces and fry them till they turn brown on each sides.

Once, they turn brown, add the dry roasted spice mix into it. Give it a nice stir to ensure that the spice has been rubbed on every piece of the meat.

Now, add the Nuts-Ginger-Garlic paste in it and give everything a nice stir. You may reduce the heat to Medium-Low so as to prevent the Almond-Cashew paste from sticking at the bottom of the pan. Stir everything nicely, especially from the bottom to prevent the spice or masala from sticking at the bottom of the pressure cooker.

Now, add the Water and Salt before covering the lid. Bump up the Heat to High and let it whistle 8-10 times. After that, turn off the heat and let it cool on its own. When the pressure is released completely, open the lid to check if the mutton pieces are done to the perfection. Ideally, it should get tender but still remain on the bone, without falling off!

You can adjust the gravy as per your liking. For me, it was a bit too much, so I reduced it by boiling it for 10 minutes more.

Serve hot.