Mutton Korma

1/2 kg Mutton
2 Tbsp ginger paste
2 Tbsp garlic paste
6-8 tbsp or more of oil 
2 Tbsp ghee 
4 medium sized onions 
3 badi ilaich  (large cardamom)
6 choti ilaichi (small cardamom)
8 cloves 
3 or 4 small cinnamon pieces
2 or 3 tez patta ( bay leaf)
2 Tbsp black pepper 
1 tsp Zeera (cumin seeds)
1/2 tsp kaala zeera (black cumin seeds)
1/4 tsp jaiphal (nutmeg)
1/4 tsp javitri (mace)
1 tsp dhania (dry coriander) powder 
2 tsp deghi mirch (dry chilli powder) powder
1 cup yoghurt 
1 tsp garam masala / 2 Tbsp ghee mixed in a deep kadchi (spoon)
4 green chillies 
1 Tbsp dhania (fresh coriander)leaves 
About 10 pieces each cashews and kishmish (raisin)
Sil batta ( grinding stone) to grind ginger and garlic, pepper, 
javitri and jaiphal, dhania seeds, jeera and cinnamon

Fry onions in oil / ghee with a bit of salt till crisp. 
Remove and put them on a kitchen towel to cool and dry till crisp. 
In same oil/ghee fry the mutton till color changes, 
which will be about 10 minutes on medium heat. 
Add ginger-garlic paste and fry for another 10 minutes on medium heat. 
Cool a bit and add nicely stirred yogurt, spoonful at a time and keep blending 
(will become prickly by the end of cooking adding a delightful texture to dish) 
Cook till oil separates.
Add coriander powder, salt, chillies, tez patta and fry well again on medium heat. 
Add crushed cooked onions. 
Put water (should be hot water) whenever you feel the need. Keep stirring. 
Cook on low heat till meat is tender. 
Sprinkle javitri/jaiphal/ilaichi 4 split whole green chillies.
Heat 1 tbsp ghee, add garam masala when the ghee starts sputtering. 
Put as much water required for thick curry and shut pan/cook with dum 
(for the dum: freshly made dough to seal the lid)
Serve hot with naan, bread or rice