Masala: Grind the following to a fine paste: dhania, jeera, adrak, lasan, kalimiri and red chilli powder (to taste).
Heat the ghee and add a baghar of lavang, elaichi, adrak and lasan masala. Fry till the ghee separates and then add beaten curd, along with the mutton.
Put in salt to taste and fry till the ghee separates.
Dissolve the almond paste in 2 cups of water and add to the mutton along with kesar water.
Cook till mutton is tender or pressure cook till done.
Before serving sprinkle lemon juice to taste. Serve hot.