Make a smooth paste out of tomato, garlic and ginger along with little water.
Now heat the oil in a pan.
Fry the onion slices with a pinch of salt until they become golden in color.
Then add the tomato ginger garlic paste and cook on medium flame until the oil separates. After that add all of the spice powder and green cardamom. Mix for 2-3 minutes on low flame.
Then add the minced mutton and fry on high heat for 15-20 minutes. Keep stirring.
Add some salt and sugar and cook for a minute.
Then transfer the meat in a pressure cooker along with the water. Cook until 3-4 whistles come and let the pressure release on its own.
When the meat will become transfer it to the previous pan. If the gravy seems runny, cook on high flame until it becomes thick.
Lastly add garam masala powder, kasuri methi, ginger julienne, chopped green chilies and coriander leaves. Mix well for 2 minutes then turn off the heat.