PREPARATION

1. In a mixing bowl, add 450 grams mutton ribs, 200 grams yogurt, 1 teaspoon red chili, 1 teaspoon salt, 1 1/2 teaspoons ginger garlic paste and mix it well.
2. Marinate for 2 hours.
3. In a bowl, add 45 milliliters hot water, 1/4 teaspoon saffron and mix it well.
4. Soak for 30 minutes.
5. In a another bowl, add 1 tablespoon cashews, 2 teaspoons melon seeds, 50 milliliters water and soak for 20 - 25 minutes.
6. Transfer this into a blender and blend it into a paste. Keep aside.
7. Heat 1 tablespoon oil in a skillet, add the marinated mutton in it and mix it well.
8. Cover it with lid and cook for about 20 - 25 minutes on medium heat.
9. Open the lid and give it a nice stir.
10. Take a pan, add 2 tablespoons gram flour and dry roast for 3 - 5 minutes on medium heat or until it turns dark brown in color.
11. Remove it from heat and keep aside.
12. Heat 35 milliliters ghee in a skillet, add 1/4 teaspoon black peppercorns, 1/4 teaspoon cloves, 1 pod black cardamom and stir for 1 - 2 minutes.
13. Then, add 150 grams onions and fry till translucent or until it turns golden brown in color.
14. Add 1 1/2 teaspoons ginger garlic paste and mix it well.
15. Now, add the fried mutton and mix it well.
16. Cook for 5 - 7 minutes on medium heat.
17. Add 70 grams reserve marination, roasted gram flour and mix it well.
18. Add 300 milliliters water and mix it well.
19. Bring it to a boil.
20. Add 1 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon paprika, 1 teaspoon coriander powder, 1/4 teaspoon nutmeg powder, 1 teaspoon cumin powder and mix it well.
21. Cover it with lid and cook for about 30 minutes on medium heat.
22. Open the lid and give it a nice stir.
23. Then, add the blended cashew paste and mix it well.
24. Now, add 1/4 teaspoon cardamom powder, saffron water, 1/2 teaspoon kewra water and mix it well.
25. Cook for 5 - 7 minutes on medium heat.
26. Remove it from heat.
27. Garnish with coriander.
28. Serve hot.