|Rice||2 Cup (32 tbs) (Delhi Variety)|
|Mutton||500 Gram, cut into serving portions|
|Ginger piece||1 Inch|
|Curds||1 Cup (16 tbs)|
|Tomatoes||2 Large, blanched and sliced|
|Coriander leaves||1 1⁄4 Bunch (125 gm), sliced (1 Big Bunch)|
|Mint leaves||1⁄4 Cup (4 tbs) (1 Big Handful)|
|Curry leaves||1⁄4 Cup (4 tbs) (1 Big Handful)|
|Cinnamon stick piece||1⁄2 Inch|
|Lime||1⁄2 , juiced|
|Onions||2 Medium, finely sliced|
|Green chilies||7 , slit|
|Turmeric powder||1 Teaspoon|
Grind red chillies, ginger, garlic and all but 10 cashewnuts to a paste.
Fry the remaining cashewnuts to a gold-er colour.
Pound together all the spices coarsely.
Heat 6 tblsps of ghee and fry the onions till soft.
Add the spices, groundnut cashewnut paste, salt and mutton and fry to a golden colour.
Put in tomatoes and curds.
Cover tightly sprinkle water over the lid and cook over a slow fire till the mutton turns tender.
Remove the vessel from fire and mix in the lime juice.
Wash and soak the rice in 4 cups of water for 1 hour.
Cook the rice in the water in which it was soaked after adding salt and turmeric powder till almost tender and dry.
Mix in the mutton, green leaves and chillies.
Cover the vessel with a thick cloth, then with a tight-fitting lid and place over a girdle.
Cook for 10 minutes on a very slow fire.
Serve hot garnished with fried cashewnuts.