To the mutton apply the adrak-lasan paste. Add haldi, 1 ½ cups water, and salt to taste. Cook till tender (pressure cook). Lightly roast desiccated khopra, khus khus, dhania, jeera, dalchini, lavang, elaichi and powder it.
Heat ghee and fry the mutton till nearly dry.
Sprinkle the powdered masala chilli powder and crushed fried onion.
Fry till dry.
Serve hot sprinkled with chopped kothmir and decorated with lemon wedges.