PREPARATION

1. In a bowl, add 30 grams cashews, 60 milliliters water and soak for 2 - 3 hours.
2. Take a pressure cooker, add 350 grams mutton paya, 50 grams onions, 1 1/2 tablespoons ginger garlic paste, 1 tablespoon green chili, 500 milliliters water and mix it well.
3. Cover it with lid and cook until you hear 3 whistles.
4. Open the lid and remove it from heat.
5. Take a pan, add 100 milliliters water, 30 grams almonds and mix it well.
6. Bring it to a boil. Boil for about 3 - 5 minutes on medium heat.
7. Remove it from heat and peel the almonds.
8. Transfer this into a blender, add soaked cashews, 20 grams pistachios, 50 milliliters water and blend it into a paste. Keep aside.
9. Heat 30 milliliters ghee in a heavy skillet, add 2 pods cloves, 2 pods green cardamom, 2 teaspoons ginger garlic paste and stir it well.
10. Then, add the blended paste in it and mix it well.
11. Add 1 teaspoon salt, 1/4 teaspoon black pepper, 1/8 teaspoon turmeric and mix it well.
12. Now, add the mutton paya in it and mix it well.
13. Cook for 8 - 10 minutes on medium heat.
14. Add 40 gram fresh cream and mix it well.
15. Cover it with lid and cook for about 5 - 7 minutes on medium heat.
16. Open the lid and give it a nice stir.
17. Garnish with coriander.
18. Serve hot.