Boil 4 Kashmiri chilies with white vinegar in some water. When chilies turn to red color, mix with 2 tbsp whole coriander and crush. In a cooking pot, heat 1 cup oil and fry 3 sliced onions until golden brown. Spread fried onion on an absorbent sheet and make sure they are crisp. In a bowl, mix a cup of yogurt, crushed chilies, crispy fried onion, salt to taste, 1 tsp ground hot spices, 1 tbsp ginger garlic paste with ½ kg mutton. Add marinated mutton to the cooking pot and allow cooking for some time. When yogurt and mutton’s water has dried up, add 2 to 2 ½ cups of water and saute. Put on the lid and let it simmer on low flame. When oil makes a separate layer, add 8 small cardamoms and 15 crushed almonds and allow simmering for another 5 minutes. Serve Mutton Qorma with naan.