PREPARATION

1. In a bowl, add 50 grams cashews, 20 grams almonds, 100 milliliters water and soak for 2 hours.
2. Peel the skin of almonds and transfer this into a blender.
3. Add 170 grams yogurt, 1/4 teaspoon saffron and blend it into a smooth puree.
4. Heat 80 milliliters oil in a pot, add 1/2 teaspoon cumin, 4 pods green cardamom, 4 pods cloves, 1 pod black cardamom, 1 inch cinnamon stick, 2 bay leaf and stir well.
5. Then, add 1 tablespoon ginger garlic paste and saute for 2 - 3 minutes.
6. Now, add 140 grams onions and fry till translucent.
7. Add 1/2 teaspoon red chili and stir well.
8. Add 600 grams mutton and mix it well.
9. Then, add 350 grams tomato puree, 1 teaspoon black pepper powder and mix it again.
10. Cook for 5 - 7 minutes.
11. Add the blended mixture in it and mix it well.
12. Add 300 milliliters water and stir well.
13. Cover it with lid and cook for 20 minutes.
14. Open the lid and give it a nice stir.
15. Now, add 1 teaspoon salt, 1 teaspoon garam masala and mix it well.
16. Again cover it with lid and cook for another 25 - 30 minutes.
17. Open the lid and stir well.
18. Garnish with coriander.
19. Serve hot with naan