Heat 2 tablespoons of ghee in a heavy-bottomed pot over medium heat. Add the sliced onions and fry, stirring frequently, until they turn deeply golden brown and crisp. Remove half of the onions and set aside for garnish. Crush the remaining onions once cooled.

In the same pot with the remaining oil, add the cumin seeds, cinnamon stick, green cardamom pods, and cloves. Let them sizzle for 30 seconds until fragrant.

Add the ginger paste and garlic paste, cooking for 1 minute until the raw aroma disappears. Add the mutton pieces and sear them over medium-high heat until lightly browned on all sides.

Stir in the Kashmiri red chili powder, coriander powder, turmeric powder, and salt. Reduce the heat to low, then slowly add the whisked yogurt and crushed fried onions, stirring continuously to prevent curdling.

Pour in 2 cups of water and bring the mixture to a gentle simmer. Cover the pot with a tight-fitting lid, reduce the heat to low, and cook for 50 to 60 minutes, stirring occasionally, until the mutton is fork-tender and the oil separates on top.

Stir in the garam masala. Check that the meat is tender and fully cooked through. Garnish with the reserved fried onions before serving hot.