Soak the kaleji pieces in milk and keep aside for 20 minutes.
Drain the milk and wash the kaleji well. This process will remove any bitterness from the kaleji.
Heat vegetable oil and ghee in a pressure cooker over medium-high heat.
Once the oil is hot, add crushed black cardamoms and fry for 3-4 seconds.
Add onions and fry until they turn light brown in color (8-10 minutes), stirring frequently.
Add ginger and garlic paste and fry till onions are golden brown in color (5-6 minutes).
Now add the kaleji to the cooker and fry for 3-4 minutes.
Now add mutton keema and cook for another 3-4 minutes.
Add tomato puree and cook for 2 minutes.
Add green chilies, coriander powder, chili powder, turmeric powder, garam masala powder, and salt and mix well. Cook for 2-3 minutes.
Now add 1 cup of water and mix well.
Close the lid of the cooker. Cook for one whistle on high heat. Then reduce the heat to low and cook for 10 minutes.
Remove the cooker from heat and let the pressure release on its own and then open the lid. Add some more water if the gravy looks thick and cook for some time.
Check for salt and add more if required. Add lime juice and mix well.
Garnish with cilantro and serve hot with rice or phulka.