Finely chop 2 onion and keep aside.
Heat 100 gm butter in a wok, add 1 tbsp chili powder, 1 tsp crushed coriander seeds and 1 tsp crushed cumin seed. Sauté for a few seconds.
Then add 2 tbsp ginger garlic paste and ½ kg mutton. Fry well till its color is changed.
Add chopped onion and fry well for 1 – 2 minutes.
Now add 1 tbsp coriander powder, 1 tsp turmeric, ½ tsp nutmeg mace powder, 250 gm yogurt, salt to taste and 1 cup water. Cover and let it cook for 25 – 30 minutes.
Remove lid, add 1 tbsp kewra, fry well over high flame.
Lastly mix well and dish it out.