Heat the oil and fry the onions till they are light golden in colour.
Remove with a slotted spoon and grind them together with the cardamoms, cloves, nutmeg and mace.
Reheat the oil, put the cinnamon , ginger / garlic , mutton pieces and salt .
Fry till the meat is light brown. Mix the ground onion mixture with the yoghurt, red chilly powder and coriander powder.
Add this to the meat and let it cook over a low heat till the meat is tender.
If required, add 1 cup of water to make gravy.
Sprinkle the kewra and saffron on it and let it simmer for approximately 5-10 minutes till the oil floats on top.