•Mutton,cut into 1 ½ inch long pieces 750 grams
•Cashewnuts,soaked in hot water 1/2 gram
•Poppy seeds (khuskhus/posto),Soaked in hot water for 10 minutes and ground 3 tablespoons
•Oil 2-3 tablespoons
•Bay leaves 2
•Green cardamom 5-6
•Cinnamon 2 one inch sticks
•Black cardamoms 4
•Black peppercorns 20-25
•Caraway seeds (shahi jeera) 1 teaspoon
•Ginger-garlic paste 2 tablespoons
•Green chilli paste 1 tablespoon
•Browned Onions 1 cup
•Salt to taste
•Fresh red chilli,slit 1
Heat oil in a non stick pan. Add bay leaves, green cardamoms, cinnamon, cloves, black cardamoms, black peppercorns and caraway seeds and sauté.
Add mutton pieces and sauté. Add ginger garlic paste, mix, cover and cook.
Add green chilli paste and sauté. Add the browned onions and sauté. Add 2 cups Bisleri water and Tata Salt Lite and mix well. Cover and cook for 20-25 minutes.
Add the cashewnut-poppy seeds paste and mix well. Cover and cook for 8-10 minutes or till the gravy thickens.
Transfer into a serving bowl, garnish with mint leaves and fresh red chilli and serve hot.