|Curds||1⁄2 Cup (8 tbs)|
|Chopped cashew nuts||2 Tablespoon|
|Grated coconut||1 Cup (16 tbs)|
|Ginger||1 (3 Cm)|
|Poppy seeds||1 Tablespoon|
|Chili powder||1 Teaspoon|
|Turmeric powder||1⁄2 Teaspoon|
|Grated coconut||1⁄2 Cup (8 tbs)|
|Cinnamon||2 (2 Pieces)|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Green chilies||4 , chopped|
|Fresh cream||1⁄4 Cup (4 tbs)|
Wash the mutton, squeeze dry. Marinate with the curd and 1/2 tsp salt for 1-2 hrs.
Soak cashew nuts in hot water for 1 hr.
Extract 1/2 cup thick milk and ½ cup thin milk from the coconut.
Grind garlic with ginger. Grind all the ingredients from cumin to cinnamon together.
Heat ghee in a pressure cooker. Fry onions till brown. Add ginger garlic paste and fry. Add the masala paste and fry well. Add mutton and fry till almost dry. Add bay leaves and thin coconut milk. Pressure cook till mutton is tender.
Add green chillies, coriander leaves, cashew nuts and thick coconut milk. Simmer for 2-3 minutes. Add cream, give one boil and remove from fire. Garnish with coriander leaves and serve with naan or rotis.