Deep fry sliced onions until golden crisp, then crush into a paste with cashews.
Marinate mutton pieces with yogurt, ginger paste, garlic paste, red chili powder, Kashmiri chili powder, and salt.
Heat ghee in a pressure cooker, add marinated mutton, and sear for 10 minutes.
Add crushed onion-cashew paste, garam masala, and 1 cup of water.
Pressure cook for 6 whistles until mutton becomes tender, then simmer for 5 minutes before serving.