PREPARATION

1. In a mixing bowl, add 720 grams mutton, 1/2 teaspoon salt, 1/2 teaspoon red chili and mix it well to combine.

2. Marinate for 15 - 20 minutes.

3. In a another mixing bowl, add 20 grams cashews, 20 grams almonds, 60 milliliters water and soak for 20 - 25 minutes.

4. Now, transfer it to a blender and blend it until smooth paste.

5. Then, a another mixing bowl, add 30 milliliters milk, 1/4 teaspoon saffron and soak for 20 - 25 minutes.

6. Heat 30 milliliters ghee in a pan, add 170 grams onions and fry till translucent or until it turns golden brown in color.

7. Now, Heat 35 milliliters ghee in a heavy skillet, add 5 pods cloves, 5 pods cardamom, 1 cinnamon stick, 2 bay leaf, 1 tablespoon ginger garlic paste and saute 1 - 2 minutes.

8. Add marinated mutton and Saute for 5 - 7 minutes.

9. Then, add 300 grams tomato puree and mix it.

10. Cover it with lid and cook for 5 - 7 minutes.

11. Then, add blended fried onions and saute for 1- 2 minutes.

12. Now, add 100 grams yogurt and mix it well.

13. Then, add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon black pepper, 1/4 teaspoon cardamom powder, 1/4 teaspoon cloves powder, 1/4 teaspoon cinnamon powder, 1/4 teaspoon nutmeg powder and again mix it well to combine.

14. Add, 1 litre mutton stock and bring it to a boil.

15. Then, Cover it with lid and cook for 20 - 30 minutes.

16. Add, prepared saffron milk, blended cashew, almond paste and mix it well.

17. Again, Cover it with lid and cook for 7 - 10 minutes.

18. Garnish with coriander.

19. Serve.