Heat a pan with ghee and roast the cashew nuts till golden. Wash and pat dry the curry leaves. Drop them in ghee and remove when they turn crisp. This doesn't take more than 1 minute.Meanwhile wash and cut the mutton pieces to small bite size. Pressure cook mutton with little water, salt and turmeric for 3 -4 whistles or till tender.

Dry roast all the spices and cool. Powder to a fine powder and keep aside.

Heat a kadai that has a lid with oil. Saute onion till golden, then add ginger garlic paste. Saute till the rawness leaves.Then add the chopped tomatoes along with chili powder and salt. Simmer for few minutes with the lid covered.

Next, add the cooked mutton, cook well. Cook on high for 5 minutes, you will see water coming out. Stir well so that it doesn't get burnt or struck to the pan. Cover and simmer for 5 mins.

Check in between, When you find the mutton has little water still add the dry powder, mix well. Cooked it covered in simmer for 10 mins. Add chopped coriander leaves.When it is done, you will find the roast all golden all over, at this stage add the fried curry leaves and cashew nuts to the pan and toss around.

Serve hot!