PREPARATION

1. Heat 35 milliliters oil in a pan, add 135 grams onions and fry till translucent or until it turns golden brown in color.
2. Remove it from heat and keep aside.
3. Take a pan, add 2 pods black cardamom, 1 cinnamon stick, 6 pods green cardamom, 6 pods cloves, 6 - 7 black peppercorns, 1 tablespoon cashews and dry roast for 3 - 5 minutes on medium heat.
4. Remove it from heat and transfer this into a blender, add the fried onions and blend it into a paste. Keep aside.
5. In a bowl, add 50 milliliters warm water, 1/4 teaspoon saffron and mix it well.
6. Soak for 15 - 20 minutes.
7. In a mixing bowl, add 750 grams mutton, 1 tablespoon ginger paste, 1 tablespoon garlic paste, 1 1/2 teaspoons green chili paste and mix it well.
8. Marinate for 15 - 20 minutes.
9. In a another bowl, add 400 grams yogurt, 1 tablespoon all purpose flour and mix it well.
10. Heat 45 milliliters ghee, 30 milliliters oil in a pressure cooker, add the marinated mutton in it and mix it well.
11. Then, add the blended onion paste and mix it well.
12. Cook for 8 - 10 minutes on medium heat.
13. Add 1 1/2 teaspoons salt, 1 1/2 teaspoons paprika, 1 1/2 teaspoons coriander powder, 1 teaspoon cumin powder, 1/4 teaspoon nutmeg and mix it well.
14. Now, add the yogurt mixture and mix it well.
15. Cook for 5 - 7 minutes on medium heat.
16. Add 500 milliliters water and mix it well.
17. Cover it with lid and cook until you hear 5 - 6 whistles.
18. Open the lid and give it a nice stir.
19. Add the prepared saffron water , 1/4 teaspoon kewra essence and mix it well.
20. Cover it with lid and cook until you hear 1 - 2 whistles.
21. Open the lid and give it a nice stir.
22. Cook for another 3 - 5 minutes on medium heat.
23. Remove it from heat.
24. Serve hot.