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Soak the almonds and cashews in milk for 30 minutes. blend into a fine paste and set aside.
Heat ghee in a pot. add ginger garlic paste, cinnamon, cardamom, whole black peppercorns, kabab chini, cloves and shah zeera. sauté for 2–3 minutes.
Add the chopped green chillies and sauté for another minute.
Add the sliced onion and cook for about 3 minutes. add the mutton and mix well.
Add turmeric, salt, yoghurt and 3 cups of water. cover and cook until the meat is tender. i used a pressure cooker for 3–4 whistles, followed by 15 minutes on low heat. you can also slow-cook it traditionally until the meat is tender.
Add the almond and cashew paste along with the remaining 3 cups of water. bring to a boil.
Add saffron, black pepper powder, garam masala, mint, cilantro and heavy cream. mix well.
Simmer on medium-low heat for another 15 minutes until everything comes together. adjust the seasoning and consistency if needed.