Take a pressure cooker and add ghee. Once it has heated through add all the whole spices- cardamom, cloves, bay leaves and cinnamon and fry for 2 minutes. Add the green chilli, chopped onions, chopped mint leaves and fry until the onions turn golden brown.
Make a paste of tomatoes with cashews and almonds and keep aside.
Add the ginger-garlic paste, turmeric, red chilli powder, coriander powder and fry for 2 minutes.
Add the mutton bones, mix well, cover and fry for 15 minutes.
Add salt, tomato paste, yoghurt and let it cook for 10 minutes or until the water dries out.
Add water, garam masala, check the salt and the spices, close the cooker lid and cook for about 5 to 6 whistles.
Once the pressure releases, open the lid, add the chopped coriander leaves, lemon juice and serve hot.
