Marinate the mutton in the ginger garlic and cumin-chilli-garlic paste along with some salt. Set aside for a few hours or preferably in the fridge overnight.
In a pressure cooker heat up the oil. Add in the onions and fry until they go soft. Now add in the cinnamon stick, cloves, salt and all the dry spices and mix well.
Once the aroma of the spices comes, add in the tomato puree as well as the mutton pieces. Mix everything well and just add a little bit of water to ensure the meat doesn't stick (about a cup).
Seal the cooker and cook for 3 whistles and about 20 minutes on slow. Wait for the pressure to release by itself.
If required, dry off any extra moisture from the mutton - you want to end up with a thick chunky gravy.