Mix the blended paste into the yoghurt and marinate the mutton pieces in this mixture. Cover and refrigerate for an hour.
Add caraway seeds, cinnamon, green cardamom, cloves, black pepper corns and fry for few seconds till the spices start releasing the aroma. Do not burn it.
Add sliced onions and fry till translucent.
Add marinated mutton and sauté well on high heat for 2 to 3 minutes.
Add turmeric powder, red chili powder and salt, sauté for another 2 mins.
Add a cup of warm water and mix well.
Cook upto 3 to 4 whistles or till mutton is around 95% done.
You can adjust the thickness or thinness of the gravy as preferred.
Dish out and garnish with green coriander leaves. Serve hot with lachcha paratha, nan or pulav of your choice.