Boil mutton with ginger garlic, green chili paste, salt and water till mutton tender; reserve the stock.
Heat oil fry onion till soft.
Add in ground cashew nut, yogurt, roasted, crushed red pepper and Nutmeg; cook till oil comes out.
Add mutton and stock cook till thick.
Add cream, coriander, green chilies and cheese.
Dish out and serve with paratha.