PREPARATION

1. In a mixing bowl, add 725 grams mutton, 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon ginger paste, 1 teaspoon garlic paste and mix it well.
2. Marinate for 1 hour.
3. In a bowl, add 25 grams cashews, 60 milliliters water and soak for 30 minutes.
4. Transfer this into a blender and blend it into a paste.
5. In a another bowl, add 1/2 teaspoon saffron, 45 milliliters water and soak for 30 minutes.
6. Heat 2 tablespoons ghee in a heavy skillet, add the marinated mutton in it and mix it well.
7. Cover it with lid and cook for 20 - 25 minutes on medium heat.
8. Open the lid and give it a nice stir.
9. Remove it from heat and keep aside.
10. Heat 2 tablespoons ghee in a another heavy skillet, add 1 pod black cardamom, 2 pods green cardamom, 1 cinnamon stick, 4 pods cloves, 6 black peppercorns, 1 bay leaf, 1 teaspoon ginger paste, 1 teaspoon garlic paste and stir for 2 - 3 minutes.
11. Then, add 1 1/2 teaspoons green chili, 140 grams onions and fry till translucent or until it turns golden brown in color.
12. Add 1/2 teaspoon turmeric and stir well.
13. Now, add the half cooked mutton and mix it well.
14. Add 160 grams tomato and mix it well.
15. Cover it with lid and cook for about 20 - 25 minutes on medium heat.
16. Open the lid and give it a nice stir.
17. Add 1/2 teaspoon salt, 1/2 teaspoon red chili, 1 teaspoon coriander powder and mix it well.
18. Then, add 145 grams yogurt and mix it well.
19. Cook for 5 - 7 minutes on medium heat.
20. Now, add 180 milliliters water and mix it well.
21. Cover it with lid and cook for about 20 - 25 min Utes on medium heat.
22. Open the lid and give it a nice stir.
23. Add the blended cashew paste and mix it well.
24. Add the soaked saffron water and mix it again.
25. Again cover it with lid and cook for about 20 - 25 min Utes on medium heat.
26. Open the lid and give it a nice stir.
27. Remove it from heat.
28. Garnish with ginger.
29. Serve hot.