GETTING READY

1. In blender add 1/2 chopped onions, soaked cashew nuts, and desiccated coconut. Blend into a fine paste.

MAKING

2. In a pan pour water and add the mutton pieces, green cardamom, and salt to taste. Cover with a lid and boil for 20 minutes or until the mutton is half cooked.

3. Add onion (½ chopped), chopped garlic, and chopped ginger. Boil for another 5 minutes. Take the mutton pieces out and keep aside.

4. In a pan add ghee (clarified butter). Once the ghee is hot add the mutton pieces and fry gently.

5. Add the yogurt into the pan, stir well and add the paste that was made before. Make sure the gravy doesn't go brown.

6. Pour water (50 ml) and continue boiling until the mutton is tender.

7. Add white pepper and continue cooking until the mutton is off the bone and the curry is thick.

8. Stir in khoya (reduced milk) and fresh cream. Add 1 slit green chili.

SERVING

9. Garnish with a silver leaf and serve hot.