Chop the onions roughly and make a paste out of it in a food processor. Fry this paste in some oil until the moisture evaporates and it turns brown. Set aside.
Roughly chop the Amaranth leaves and saute them in some oil. Make a paste of the leaves in the food processor and set aside.
Peel the fresh chickpeas (Harbhara Chana) and boil them for 10 minutes in hot water. Keep aside.
In a pressure cooker, add the leftover oil, the onion paste and the ginger garlic paste. Saute for 2 - 3 minutes.
Now, add in the dry spices - the dhana jeera powder, garam masala and red chilli powder.
Once the spices no longer have a raw smell, add in the Amaranth paste as well as the mutton and salt. Saute for another couple of minutes. Add in about 500ml of water and close the pressure cooker. Allow to cook for about 3 whistles and 10 minutes on slow.
Once the pressure is released, open the pressure cooker and allow the gravy to simmer - you want to create a thick gravy. Add in the fresh chickpeas at this stage so that they absorb some of the flavour.
Finish the gravy by adding the cream. Turn off the gas and finally add the lemon juice. Serve hot with soft pav or roti's.