Method
1. Prepare Almond Paste: Soak almonds in warm water for 10-15 minutes. Peel and grind into a smooth paste using yogurt and a little water. Set aside.
2. Cook Mutton: Heat ghee in a heavy pot. Add sliced onions, sauté until golden brown. Add ginger-garlic paste and cook for one minute. Add turmeric, chilli, coriander and cumin powder; sauté for 20-30 seconds. Add mutton pieces and salt; roast on medium heat for 5-7 minutes until well coated.
3. Add Almond Paste: Lower the heat. Add the almond-yogurt paste slowly, stirring constantly. Cook until the oil separates slightly and the mixture becomes creamy. Add water/stock, cover, and cook.
4 .Pressure Cooker: 20-25 minutes
5. Pot: 45-60 minutes (until the meat turns tender)
6. Tempering / Finishing: Heat ghee; add green chillies and crushed black pepper. Add this tempering to the curry.
