Ingredients: 500 gram mutton, 2 large onions, 1 cup thick curd (whisked), 2 tablespoon ginger-garlic paste, 3 tablespoon oil or ghee, 10-12 cashews (soaked), 2 tablespoon fresh cream (optional), 1 teaspoon red chilli powder, 1 teaspoon coriander powder, ½ teaspoon turmeric powder, 1 teaspoon garam masala, 2 green cardamom, 4 cloves, 1 small cinnamon stick, salt, fresh coriander.
At first, mix mutton with curd, ginger-garlic paste, salt, turmeric and some chilli powder. Keep it for at least 1 hour.
Next, in a pan heat 3 tablespoon oil or ghee and add cardamom, cloves, and cinnamon to it. Add sliced onions and saute until deep golden.
Now, add the remaining ginger-garlic paste and coriander powder to the sautéed onions. Cook until it turns aromatic and then add the marinated mutton to it and cook on high heat for 5-7 minutes.
Cover and then cook on a low flame while stirring occasionally in between. Then add a splash of warm water if required.
Simmer again for 35 to 40 minutes until the mutton turns soft.
Add in cashew paste and garam masala from the top. Simmer for 5 more minutes. Add cream if required and garnish with freshly chopped coriander and serve hot with naan or rice.