Wash the mutton, let it drain in the colander.
Heat a Kadai with oil. Add the cardamom, cloves and cinnamon. Saute well.
Then add finely chopped onions. Saute till the onions changes colour.
Add the chopped mint and coriander leaves, and cook till it gets nicely done.
Next, add the ginger garlic paste and cook for 5 mins.
Add the drained mutton pieces, saute on high flame till the water starts coming out.
Add turmeric powder and continue cooking.
Add tomato puree, then chilli powder, coriander powder. Cook with lid covered for 10 mins.
Make sure the water is all evaporated. Saute well.
Now add water and bring to a boil.
When it is slightly thick, add the coconut milk and cashew paste.
Transfer to the pressure cooker and cook for 3 whistles or till done.
Once the pressure falls down, garnish with fresh chopped coriander leaves
Serve with rotis or biryani