1. Mutton – 1 kg (medium sized pieces).
2. Onions – 4 (medium sized).
3. Ginger – 20gms.
4. Garlic – 20 gms.
5. Green cardamoms – 2.
6. White pepper powder – 2 tspn.
7. Desiccated coconut – 20 gms.
8. Cashew nuts – 50 gms.
9. Curd – 250 gms.
10.Khoya – 150 gms.
11.Cream – 150 gms.
12.Ghee (clarified butter) – 250 gms.
13.Kewda jal – 2 drops.
14.Mitha ittr – 2 drops.
15.Silver leaves – 2.
16.Salt to taste.
1. Wash and clean the mutton pieces properly and keep it aside.
2. Extract the juice of ginger and garlic and keep aside. Grind separately onions, cashew nuts and coconut to a fine paste.
3. In a heavy bottomed pan place the mutton and pour enough water to cover. Add salt, green cardamoms and let it boil. Simmer once it starts boiling.
4. When the meat is half cooked, add the ground onions and the ginger-garlic juice.
5. Cook until it dries. Add ghee and the beaten curd. Fry till the meat is dry.
6. Add the nut paste and coconut and fry it for 2 to 3 more minutes, taking care that the masala does not turn brown.
7. Add white pepper and 1 1/2 cups of water to cook the meat for a thick gravy.
8. Simmer for a while. Remove from fire. Add kewra jal, mitha ittr and mashed khoya.
9. Blend well and finally add the cream.
10.Serve hot garnished with silver leaf. Roomali roti is a good accompaniment for this dish.