Season the chops with the Shan masala and then pressure cook with the water for 30 minutes till the chops become tender. Then remove the chops from the water and set aside. Save all the mutton stock that’s left in the pressure cooker.
Slice the onions and heat up the ghee in a saucepan. Fry the onions in the ghee on a low heat till they turn brown. You want to add the garlic at the last 2 minutes of cooking the onion and cook till it starts to turn golden.
Then remove the onions/garlic from the saucepan and blend with the yogurt in a food processor.
Turn the heat back on in the same pan and add back the pureed onion and yogurt mixture. Also add in the stock from the pressure cooker and mix well.
You want to now cook this till the oil separates from the yogurt and the sauce reduces. Once that happens add in the chops and give them a good mix so they are well coated in the mixture.
Now cook till the sauce is as thick as you like it and check for seasoning.
Serve with cauliflower rice or with some Keto naan.