Clean and cut 500 grams of mutton into medium-sized pieces. Marinate the mutton with 200 grams of yogurt, 1 teaspoon of ginger-garlic paste, 1 teaspoon of red chili powder, and 1/2 teaspoon of turmeric powder. Mix well and let it rest for 30 minutes.
In a heavy-bottomed pan, heat 4 tablespoons of ghee or oil. Add 2 finely chopped onions and sauté until golden brown.
Add 1 teaspoon of ginger-garlic paste and sauté for a minute. Add the marinated mutton and cook on medium heat for 10-12 minutes, stirring occasionally.
In a separate pan, dry roast 1 tablespoon of coriander seeds, 1 teaspoon of cumin seeds, 1/2 teaspoon of black peppercorns, 3-4 cloves, 2 green cardamoms, and 1-inch cinnamon stick. Grind the roasted spices into a fine powder.
Add the ground spice mix to the mutton and mix well. Cook for another 5 minutes.
Add 1 cup of water, cover the pan, and let the mutton cook on low heat for 45 minutes or until tender.
Once the mutton is cooked, add 1/2 cup of fresh cream and 1/4 cup of chopped fresh coriander leaves. Mix well and cook for another 5 minutes.
Serve hot with naan or rice.