PREPARATION

1. In a mixing bowl, add 530 grams mutton, 1/2 teaspoon salt, 2 teaspoons ginger garlic paste, 1 tablespoon lemon juice and mix it well.
2. Marinate for 15 minutes.
3. In a bowl, add 1 1/2 tablespoons cashews, 50 milliliters water and soak for 30 minutes.
4. Take a pressure cooker, add the marinated mutton, 100 milliliters water and cover it with lid.
5. Cook until you hear 1 whistle.
6. Open the lid and remove it from heat.
7. Transfer this into a bowl, add 150 grams fresh cream 150 grams curd, 1 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon chaat masala, 1 teaspoon garam masala, 1 teaspoon dry fenugreek leaves and mix it well.
8. Marinate for 30 minutes.
9. In a blender, add 80 grams onions, 2 teaspoons green chili, 2 teaspoons ginger, 2 teaspoons garlic and blend it into a paste. Keep aside.
10. In a another blender, add the soaked cashews, 60 milliliters water and blend it into a paste. Keep aside.
11. Take the marinated mutton, place a aluminium foil bowl on it.
12. Add a charcoal, 1 teaspoon ghee and cover it with lid.
13. Cover for about 5 minutes.
14. Open the lid and remove the charcoal.
15. Heat 35 milliliters oil in a heavy skillet, add the marinated mutton in it and mix it well.
16. Cook for 5 - 7 minutes on medium heat.
17. Then, add the blended onion paste and mix it well.
18. Now, add 200 grams reserved marinade mixture and mix it well.
19. Cover it with lid and cook for about 20 - 25 minutes on medium heat.
20. Open the lid, add blended cashew paste and mix it well.
21. Cook for another 5 - 7 minutes on medium heat.
22. Remove it from heat and keep aside.
23. Heat 1 tablespoon butter in a pan, add 50 grams fresh cream and mix it well.
24. Cook for 3 - 5 minutes on medium heat.
25. Remove it from heat and transfer this gravy over the mutton and mix it well.
26. Cook for 5 - 7 minutes on medium heat.
27. Remove it from heat.
28. Garnish with green chili.
29. Serve.