In a medium pot, melt in the ghee, add onion and fry until golden brown & set aside or put in freezer for making it more crispy.
In the same pot, add ginger garlic paste saute it then add mutton and fry until it changes color, cover and cook for 5-10 minutes.
Then in a small bowl, add the Shan Korma masala packet along with salt and kashmiri powder, the yogurt and combine well.
Add this yoghurt mixture in the pot and cook/bhonofy for 15-20 minutes or until the mutton is half cooked and the oil starts to come over the surface and gravy starts to look a little thick.
Now crush/grind the crispy fried onions in chopper or with the mortar and pestle which is in the olden times normally used as a spice grinder, along with the whole spices (black cardamom, black pepper corns, cloves and green cardamoms). Don’t make it a paste, keep it a little crumbly or grainy because this will give the gravy a perfect thick and rich look.
Add the grinded mixture to the pot and cook for a couple of minutes until it gets infused in it. Then add in the water or milk for as much gravy or how much thick texture you want.
Drizzle some kewra water or Kewra essence in it and garnish it with ginger julienne and almonds .
Serve with naan, bread, taftaan, sheermaaal, paratha and steamed or cumin Rice.