Fry 3 chopped onion with a little oil till golden brown. Remove the brown onion and keep aside.
Heat 1 cup ghee in a pan, add in 2 tbsp ginger garlic paste, mix whole spices as required and ½ kg mutton. Cook till its color is changed.
In a separate pan fry ½ kg ladyfingers.
Add 250 gm yogurt , 3 tbsp chili powder and 1 tbsp coriander powder to the mutton mixture.
Then add fried ladyfingers to the mutton mixture.
Lastly add 2 tbsp kewra and simmer for 4 – 5 minutes. Then dish it out, garnish with ginger juliennes and serve.