Wash and clean mutton pieces.
Blanch in a pan of boiling water, remove
the scum, drain and keep aside.
Extract the juice of ginger and garlic
and keep aside. Then grind separately onions, cashew nuts and coconut to a
In a heavy bottomed pan place the mutton, pour enough
water to cover, add salt, green cardamoms and bring to boil, then
When the meat is half cooked, add the ground onions and the
Cook until dry. Then add ghee and the beaten
curd, fry till the meat is dry.
Add the nut paste and coconut and fry
for 2 to 3 minutes, taking care that the masala does not brown.
Then add white pepper and 1 1/2 cups of water, or enough to cook the
meat for a thick gravy.
Simmer for a while. Remove from fire add kewra jal, mitha ittr and mashed khoya.
Blend well. Finally add the cream. Serve hot garnished with silver leaf. Roomali roti is a good accompaniment for this dish.
Key Ingredients: Mutton, Salt, kewda, Onion, Ginger, Garlic, Green Cardamom, White Pepper, desiccated Coconut, Cashew Nuts, Yogurt, Khoya, Cream, Clarified Butter