Ingredients:

1/2 kg mutton

2 onions, chopped

3 tomatoes, chopped

1 tbsp + 1 tsp ginger-garlic paste

1/2 cup yogurt

1 tsp red chilli powder

4-5 green chillies

4 cardamoms

15-20 cashew nuts/ almonds

1 tsp kashmiri chilli powder

2 tsp tomato sauce

2 tbsp fresh cream

1 tsp kasuri methi

1/2 tsp garam masala

1 1/2 tbsp butter

salt to taste

chopped coriander leaves

oil, as required

Preparation:

1. Cut the mutton into pieces, clean it and keep it aside.
2. In a bowl, add cleaned mutton, 1 tsp red chilli powder, 1 tbsp ginger-garlic paste, yogurt and salt and mix well and marinate for 2-3 hrs.
3. Heat 2 tbsp oil in a pressure cooker and add marinated mutton and 1/4 cup of water, mix well and cook covered for 1 whistle at high flame and then simmer and cook for 10-12 minutes.
4. Heat 4-5 tbsp oil in a pan and add cardamoms and chopped onions and saute till they become soft.
5. Add chopped tomatoes, 1 tsp ginger-garlic paste, salt, kashmiri chilli powder, cashew nuts, green chillies and 2 tbsp coriander leaves and saute well till they become soft.
6. Remove it from the pan and allow it to cool and then grind to a fine paste. Keep it aside.
7. Once the pressure releases, open the cooker and dry the excess water on high flame and fry the mutton nicely. Keep it aside.
8. Add the ground paste to the remaining oil in the pan and fried mutton and saute well for 7-8 minutes at medium flame.
9. When oil separates, add garam masala, kasuri methi, tomato sauce, butter and fresh cream and mix well for 2-3 minutes.
10. Add 3/4 cup of water, cover and cook for 5-6 minutes on low flame.
11. Garnish with chopped coriander leaves and remove from flame. Serve hot...