Marinate the mutton chunks with grated papaya( papaya enzyme help the meat to become tender and digestible),salt and turmeric powder and 1tsp of ginger garlic paste for an hour. Then in a bowl mix yogurt and cumin powder, coriander powder, turmeric powder, red chilly powder, kashmiri red chilly powder and little salt and sugar.Mix well to make a fine paste keep aside. Now take a heavy bottom pan, heat oil then add the tej patta, whole gramam masala(clove,cinnamon and cardamom) just thrash them a little before adding and kasoori methi, when the flavor comes out add chopped onion. Stir until transparent.Then add the rest ginger garlic paste.Stir and cook for 2 minutes then add the chopped tomatoes stir and cook for a minute. Then add the spiced mixed in yogurt and cashew paste. Stir continuously until oil comes out from the spices at about 5 to 8 minutes.
Then add mutton chunks and carrot chunks (if using) and mix well with the spices for another 2 to 3 minutes but make sure you don't burn the spice. Now add luke warm mutton stock or water. Let it boil for two minutes.Now put it on slow flame, cover and cook until the mutton become tender. You can put the whole thing in the pressure cooker and cook for 4 to 5 whistle or till done. Last 2 minutes put it on high flame.Adjust seasoning then add ghee, garam masala and freshly chopped coriander.Now put of the flame and cover it and give 10 minutes standing time so that all the flavors mingle together. Relish this flavorful mutton curry with steamed rice or naan paratha or simple roti with plate of onion salad.