Blanch, peel and grind twelve almonds to a fine paste with sufficient water. Chop remaining almonds.
Marinate mutton with salt, half of the turmeric powder and yogurt. Set aside for four hours.Heat ghee in a non stick pan.
Add cardamom, cinnamon, cloves. Sauté for thirty seconds. Add onions and sauté till golden brown.
Add ginger- garlic paste and sauté for two to three minutes.
Add cumin powder, coriander powder, red chilli powder, green chilli paste, remaining turmeric powder and sauté for a minute.
Add marinated mutton and sauté for fifteen minutes. Add one cup water. Cook for ten minutes.
Add coconut milk and cook till mutton is almost done and dry.
Add almond paste and cook for a minute more.
Serve hot garnished with coriander leaves.